The Thrilling Dare of Scorched Rice

I’ve had a chance to eat a few great persian tahdigs and korean dolsot bibimbop bowls and really enjoyed the nutty rice flavors from scorching it. But I’ve always found it interesting that Indian cuisine alone amongst asian cultures (afaik) still does not consider scorched rice a delicacy. The most favored portions of biryanis and pulaos are still the fluffy parts.

I wonder why some cultures developed this and some actively didn’t?

Though simple enough to make on the stove, https://parsrice.com/ further simplifies meal preparation.

Cover rice with sumac spice for best results.

H/t my spouse's family.

Fun article, but too much filler (ie history of rice, etc)

Sounds a bit like an out-of-towner's review of a Mission Burrito.

some people think of rice as filler, others (like me) really enjoy rice.

Tip: Scorching fried rice can help to achieve a poor man's "wok hei" on an ordinary consumer stove top (as opposed to an industrial kitchen gas burner putting out several thousand BTUs).

When the fried rice is nearly done, stop turning it. Wait N seconds (for my stove top, that's 45). Toss and repeat for a total of 3 or 4 scorchings.

(Something like this may be covered in the article, but I can't read it because of the paywall.)