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Pegao
Cucayo, Cocolon, Concolon, Raspa, Raspado, Concon (-Latin American-)
rice
Pegao is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. In Latin America It is often consumed with vegetable toppings as a cracker, or served in soups. It is also eaten alone or used to make leftovers.
Created March 5, 2019 by: itisclaudio
Related: 1 of 1
Scorched Rice
Crunchy Rice
(-Worldwide-)
Scorched rice is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced …
