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.

March 5, 2019 - by: itisclaudio


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Scorched Rice

Crunchy Rice (-Worldwide-)

Scorched rice is a thin crust of slightly browned rice at the bottom ...

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