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Guoba, sometimes known as mi guoba is a Chinesefood ingredient consisting of scorched rice.

Traditionally guoba forms during the boilingof rice over direct heat from a flame.

This results in the formation of a crust of scorchedrice on the bottom of the wok or cooking vessel.

This scorched rice has a firm and crunchytexture with a slight toasted flavour, and is sometimes eaten as a snack.

Guoba is also used as an ingredient in manyChinese dishes with thick sauces, since the bland taste of the scorched rice takes onthe flavour of the sauces.

Guoba is also served in soups and stews and prominently featuredin Szechuan cuisine.

Since demand for guoba outstrips traditional production and modernways of cooking rice do not produce it, guoba has been commercially manufactured since thelate 20th century.

In Vietnamese cuisine, a similar food is calledcơm cháy.

It is typically fried in oil until golden brown, then topped with chà bôngor tôm khô, mỡ hành, and chili paste to produce a popular dish called cơm cháychà bông or cơm cháy tôm khô.

Cơm cháy may be made from the crust of rice left overfrom cooking rice in an iron pot, or, more commonly since the advent of electric ricecookers in the late 20th century, from leftover rice that is fried in oil over high heat toacquire a crispy texture.

In Iranian cuisine, the crispy rice that formsat the bottom of the pot during slow cooking is considered a delicacy.

It is called Tahdigin Persian.

Sometimes, thin slices of vegetables are added at the bottom of the pot to combinewith the Tahdig.

It is considered the best part of the rice.

Long grain Iranian riceis used, which is similar to Basmati in taste and texture.