Burned rice is made from steamed rice sliced into flat round shapes. After drying, slices of steamed rice are fried in hot oil pan until they turn yellow and crisp.
It is a natural and simple dish but very yummy and attractive. Burned rice is made from steamed rice sliced into flat round shapes. After drying, slices of steamed rice are fried in hot oil pan until they turn yellow and crisp. Together with main ingredient, steamed rice, are beef, pig’s heart or kidney, some vegetables like mushroom, tomato, carrot and spices such as” nước mắm”, pepper, red chili, onion, salt. Beef and pig’s heart or kidney are thinly sliced, marinated with such spices and mixed with vegetables. Then the mixture is fried until fragrant and put into burned rice bowl.
How to make burned rice
Delicious rice crisp recipe of Ninh Binh province rocessing procedure to the mixture procedure. Specially, dishes do very well re-goats, fresh meat and crispy, served with herbs such as ginger, chilly, lemon, seasoning powder, and citronella; all these ingredients and spices are well-mixed with goat meat. Rare goat meat is a nutritious and delicious dish since it is served with many precious fine herbs which are very good for people’s health.
Burned rice is made of unburned rice, which is flatted into a flat round. After drying, the flat round unburned rice is fried in boiling vegetable oil until crispy before being broken into small pieces and ransferred to a bowl.
The method of cooking burned rice is quite simple but through skilful makers it becomes one of the most famous specialty of Ninh Binh. To make good dish, we also need experience in choosing ingredients, especially rice. Rice to make this dish is glutinous rice named “ Hương” which has pure and round grains helping the dish get extra flavor. burned rice should be supported heat by charcoal and during cooking , we keep suitable heat to create burned rice with equal thickness around the bottom of the deep pot.
It is one of the most difficult step in cooking. After that, burned rice is put out to dry in the sun several times and preserved in fresh places to avoid mouldy state and keep its flavor.
The dish is best served with goat meat and Kim Son wine. Each bowl of burned rice is perfect combination of the crispness of yellow burned rice , greasy taste of meat and the freshness of vegetables that wake up visitors ‘taste and take them from world to world.
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