Franklin scorched Rice for 214 yards in the season opener and people shrugged.

Scorched rice, called tahdig, is also a feature of Iranian cuisine.

Sungnyung is a traditional Korean infusion made from boiled scorched rice.

Nurungji (hangul: 누룽지) is a traditional Korean food made of scorched rice.

In Vietnamese cuisine, a similar food is called cơm cháy (literally "scorched rice").

In Korean cuisine, scorched rice is called nurungji (hangul: 누룽지).

Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.

In Puerto Rican cuisine, scorched rice is called Pegao.

Scorched rice may refer to:

This results in the formation of a crust of scorched rice on the bottom of the wok or cooking vessel.

After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot.

This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack.

One menu item, scorched rice with jumbo shrimp, was a disappointment because I expected the drama of sizzling rice, as I have had previously with this dish.

Guoba is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces.

"Koryo Liquor, which is made of six-year-old Kaesong Koryo insam [ginseng], known as being highest in medicinal effect, and the scorched rice, is highly appreciated by experts and lovers as it is suave and causes no hangover," the Pyongyang Times reported.

Give yourself the blissful taste of crunchy rice crisps covered in chocolate.

The tamarind-glazed giant shrimp over pad Thai in a crunchy rice paper basket also hit the mark.

These are crunchy rice and quinoa crackers, covered with sesame and flax seeds.

It is usually eaten with soft-boiled vegetables, pork crackling or deep-fried crunchy rice cakes.

The dish was finished with drizzles of truffle oil and soy sauce and a scattering of crunchy rice.

Crunchy rice cakes topped with spicy tuna tataki are terrific when the rice cake is warm and the tuna cold.

Start with the crisp tempura-battered crab cake highlighted with tatsoi, scallions, crunchy rice noodles and drizzles of carrot purée.

I had a lobster souffle, which while not actually a souffle, was most tasty: spicy with a crunchy rice noodle accompaniment and a thimbleful of dressing.

In fact, I had to make it nine times before I was happy, leaving a trail of crunchy rice, curdled custard and bitter-tasting batches in my path.

Next she made kubbat halab, balls of crunchy rice dough stuffed with ground beef, currants, toasted almonds and spices (it can also be made with lamb).

The seafood dish is an extravaganza starring jumbo shrimp wrapped in thin fried noodles set atop crunchy rice cakes, all covered with Chinese vegetables and a lip-smacking sauce.

Some sushi bites, like the briney marvel of chopped beef with uni, and the delicately smoked arctic char over a mix of chewy and crunchy rice, are spectacular.

A few dishes reveal a Chinese accent, such as Chinese noodle soup, wonton soup, and Indochine's midget spring rolls (cha-gio), with a ground pork filling inside crunchy rice pancakes.

Ahi tuna towers are five big bites -- each a crunchy rice cake topped with ahi tuna, fiery wasabi tobiko (flying-fish roe) and a thatch of julienned nori (dried seaweed).

The crunchy rice bits, pure American vernacular, come face to face with French couture in a kind of ice cream sandwich of crisped rice and peanut butter ice cream between paper-thin layers of chocolate.

The warm baked square of Callebaut chocolate, wrapped in phyllo with crunchy rice noodles on top, was puzzling: while it may have been a play on a Nestle's Crunch bar, its flavors and textures just didn't come together.

The show extends to the grilled heart of palms, which is sliced open before you, and the arroz rodeio, a crunchy rice dish made with potato sticks, chives, egg and tiny pieces of bacon that are tossed together like a salad.

Much of the produce and fish is locally sourced, including an avocado and tomato salad with citrus, hearts of palm and crunchy rice; and a recent chef’s special of yellowjack sashimi with Granny Smith apple and mango kimchi.

She ducked into the kitchen and returned with a long plate holding a steaming tamal, some fresh salsa, a mound of slightly crunchy rice, a portion of picadillo (a beef hash) and a pot of black beans seasoned with cayenne, onions, oregano, cumin, vinegar and mild cachucha peppers.