Burn Rice

Discover the irresistible charm of "Burn Rice," a simple yet flavorful twist on traditional steamed rice that celebrates texture and aroma. This recipe transforms humble white rice into a two-in-one dish, featuring tender, fluffy grains paired with a golden, crispy bottom layer reminiscent of culinary treasures like socarrat or nurungji. With just four pantry staples—white rice, water, salt, and cooking oil—this easy preparation creates a rich, nutty aroma and a satisfying crunch that elevates any meal. Perfect as a side dish or a crispy topping for soups and salads, “Burn Rice” is a must-try for rice lovers seeking a delightful contrast of soft and crisp textures. Ready in just 40 minutes, this recipe is a deliciously simple way to add character to your table!

Nutriscore Rating: 67/100

Prep Time:5 mins

Cook Time:35 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup White rice (long grain or short grain)
• 1.25 cups Water
• 0.5 teaspoons Salt
• 2 tablespoons Cooking oil (vegetable, canola, or sesame)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

In a medium saucepan or a heavy-bottomed pot, add the rinsed rice, water, and salt. Stir to combine.

Step 3

Place the pot on medium heat and bring the water to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.

Step 4

Cook the rice for about 15 minutes, or until the water is mostly absorbed, and the rice is tender. Remove the lid.

Step 5

Increase the heat to medium-high and drizzle the cooking oil around the edges of the pot. This helps create a crisp, flavorful layer at the bottom.

Step 6

Let the rice cook undisturbed for 10-15 minutes, or until you hear a crackling sound and smell a toasty aroma. This means the bottom layer of rice is browning and crisping up.

Step 7

Turn off the heat and let the pot sit for 5 minutes to allow the crispy rice layer to firm up.

Step 8

Carefully loosen the crispy bottom layer of rice (called 'socarrat' or 'nurungji' in some cuisines) with a spatula or spoon. Serve the burnt rice alongside the softer rice for contrasting textures or use it as a crunchy topping for soups and salads.

Nutrition Facts

Serving size	531 grams (531.0g)

Amount per serving	% Daily Value*
Calories	500

Total Fat 28.60g	37%
Saturated Fat 2.20g	11%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1191mg	52%
Total Carbohydrate 56.40g	21%
Dietary Fiber 0.80g	3%
Total Sugars 0.20g
Protein 5.40g	11%

Vitamin D 0IU	0%
Calcium 38mg	3%
Iron 0mg	2%
Potassium 70mg	1%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 4.3%

Carbs: 44.7%