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  2. Scorched rice - Wikipedia

    en.wikipedia.org/wiki/Scorched_rice

    Scorched rice is known as cucayo, pegao, cocolón (Ecuador), concolón, raspa, raspado, graten (Haiti), bunbun (Jamaica) and concón (Dominican Republic) in the Caribbean. In Colombian cuisine, scorched rice is called cucayo, pega or pego. It is often consumed with vegetable toppings as a cracker, or served in soups.

  3. Dominican Republic cuisine - Wikipedia

    en.wikipedia.org/wiki/Dominican_Republic_cuisine

    Chofan - Although it's referred to as "Dominican fried rice" there has been no change to its Asian origin, only adding Dominican orégano. Concón - Is usually something not cooked on its own. Instead, it is a byproduct of cooking rice. Simply put, it is the layer of burnt hard oily rice left behind when cooking in a caldero (iron pot).

  4. Locrio - Wikipedia

    en.wikipedia.org/wiki/Locrio

    chicken, salami, guineafowl (etc), rice A locrio is a rice dish from the Dominican Republic . Similar to pilaf , jollof , and paella , it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork .

  5. Tahdig, kanzo, nurungji: How different cultures around the ...

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    From rice cookers to ovens and pots to pans, there are infinite ways from around the world to beautifully scorch rice. Skip to main content. 24/7 ...

  6. Explore an authentic Dominican experience at República ... - AOL

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  7. Category:Dominican Republic cuisine - Wikipedia

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  8. Crispy Rice Is All Over TikTok—Here Are Our Favorite Viral ...

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  9. List of rice dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_rice_dishes

    Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. Loco Moco: Hawaii, United States: A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top. Locrio: Dominican Republic: Rice, meat (Chicken, sausage, fish, etc.), tomato sauce, caramelized sugar ...