scorched rice

English

scorched rice (uncountable)

The crunchy golden crust that forms where cooked rice makes contact with the bottom of a rice pot or other hot surface. (This entry is a translation hub.)

Amis: 'adi, 'ong'ong
Burmese: ထမင်းချိုး (my) (hta.mang:hkyui:)
Catalan: socarrat (ca) m
Cebuano: dukot
Chadong: tθiu¹ pi²
Chinese:
Cantonese: 飯焦／饭焦 (yue) (faan⁶ ziu¹)

Hakka: 飯𤊶／饭𤊶 (fan-lat, fan⁴ lad⁵)

Mandarin: 鍋巴／锅巴 (zh) (guōbā)
French: gratin de riz m (Louisiana)
Haitian Creole: graten
Indonesian: intip (id)
Japanese: お焦げ (okoge)
Kabuverdianu: kokorota
Kavalan: qutqut
Khmer: បាយក្ដាំង (baay kdang)
Korean: 누룽지 (nurungji)
Lao: ເຂົ້າຕັງ (khao tang)
Malagasy: ampango (mg)
Mansaka: igang
Paiwan: djekec
Persian: ته‌دیگ (tah-dig)
Rukai: apilrici
Spanish: socarrat (Spain), corroncha (Andes, Central America), cucayo (es) m (Colombia), cocolón m (Andes), pegao m (Puerto Rico)
Tagalog: tutong
Vietnamese: cơm cháy
Yami: apseng
Yogad: assip, dangit

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