Cucayo, Cocolon, Concolon, Raspa, Raspado, Concon
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
Crunchy Rice (-Worldwide-)
Scorched rice is a thin crust of slightly browned rice at the bottom ...
Photo credit: https://www.flickr.com/photos/falconpr75/2975366000