Guoba, or burnt rice, is a popular dish in Chinese cuisine, especially Szechuan cuisine. It can be served with any type of Chinese dish and is enjoyed in other countries such as Vietnam and Persia. Guoba offers cooks the ability to include a different type of presentation based on the shape and texture of the rice.
Guoba is a form of rice that is actually burned or cooked to change its color and texture. Guoba or “burnt rice” is popular in many forms of Chinese cuisine, especially Szechuan cuisine. It is known by many names in different areas of China and surrounding countries and can also be found around the world in areas where Chinese cuisine is presented and appreciated.
Initially, guoba was made by searing or heavily cooking rice in the bottom of a wok or stockpot. When the cook brought out the rice, the remaining rice was used in various dishes. Subsequently, the demand for this type of rice dish led to the commercial preparation of blocks of this crispy rice.
Any type of Chinese dish can be served with guoba. Some common forms of this burnt rice food include sweet and sour dishes, as well as other international Chinese specialties such as lo mein, chow mein, or other dishes. The usual choices of meat, seafood, and vegetable elements like tofu and bean curd apply to many guoba dishes.
In addition to its use in China, burnt rice is enjoyed in other areas of the world. For example, Vietnam and Persia, now Iran, have their own versions of guoba, called by different names. The basic idea of cooking rice for a darker coloring and crunchier texture remains the same.
One thing Guoba offers cooks is the ability to include a different type of presentation based on the shape and texture of the rice. Cooks may serve guoba, with heavy sauces or other items, in chunks or crumble the rice onto the plate. Burnt rice stands up to all kinds of innovative culinary uses, making it popular in many restaurant kitchens, especially where innovative aesthetic presentation is part of the culinary strategy.
Another form of this food is a “sizzling rice soup” which has become common in some parts of the world. This is not the usual form of food, so some cooks, even authentically Chinese ones, may not be aware of the use of burnt rice in this particular soup. The general use of burnt rice in a thinner soup or broth is another way rice can be served for a contrasting taste experience.
Protect your devices with Threat Protection by NordVPN
