cucayo, pegao, socarrat

cucayo, pegao, socarrat
 

I know these words are very local terms for rice that sticks to the bottom of the pot. Rice loving countries in the Caribbean and Eastern Spain have their special words, and locals love it. Is anyone in the forum aware of other words for this food possibly Mexico or Argentina? I don't know of a word for it in English. In New Orleans which is a rice-loving region, as far as I could tell, it's something to be avoided.

We don't do that in Central Mexico. :blackeye:
When I told my family about it, they said:
-Ese arroz está quemado.
-¿Quién se come eso?
-Eso es de gente que no sabe hacer arroz. :lol:

I don't know if there is rice cooked like that in any other regions, like the South East or coastal states.

In Louisiana, where New Orleans is located, rice is a staple. Unlike their Caribbean neighbors, as far as I know, pegao is not at all popular in their gumbos and jamabayas.

New Orleans cuisine has a fame. :)
I'll visit some time. :D

In Argentina it is "la costrita pegada". Some like it but I don't know of anybody looking to get it on purpose. The term "socarrat" is used in restaurants specialized in "paella valenciana". Otherwise we use risotto standards though people are becoming increasingly adventurous with their food.