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Scorched rice, also known as crunchy rice or tahdig, is a thin crust of slightly browned rice that forms at the bottom of a pot while the rice is cooking.

Varieties

Cape Verde

In Cape Verdean cuisine, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as kokorota. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood.

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