/ck/ - Food & Cooking

>>15485687
>Rice ends up getting crusty on the bottom if I don't remove the pot from the heat immediately
That's a delicacy in Korea.

>>14913260
Scorched rice for me. Just learned about this tradition of crisping up rice to be crunchy which is found in many cultures, done in many ways. I'm going to try it for the first time soon. I've always like fried rice, but my fave parts were the scorched bits of rice stuck to the pan. Didn't realize dishes were created with that as the centre piece. The Persian method seems to be 50/50 scorched vs soft rice, just scorching the bottom to create a pie crust. The Korean method (pic related) creates crispy sheets. Persian version takes too long. Korean version is too dry looking. I would probably do an in-between version.

How do you stop rice sticking/burning to the bottom of a rice cooker?