SC - Has anyone ever encountered...

[April Abbott]

> Adamantius asked for: 
>> B) A name, in Spanish, for the brown crust on the bottom of a pot of
>> rice. The southern Chinese call this fan deoh, and eat it either
>> softened in soup or gravy, or deep-fried as a garnish in soups or
>> sauteed dishes. I've encountered Dominicans and Puerto Ricans who call
>> this pecau, pronounced pay gow, but I'm not sure how it's spelled,
>> because I've never seen it in writing. Would anyone know if this is
>> exclusive to the Caribbean region, or is the love of the crust from the
>> rice pot as the best part of the pot universal among those cultures of
>> Spanish origin?
>
> Interesting. You mean there is a name for this? And that someone actually
> wants to do this? Or is this a matter of salvaging a mistake? I thought
> you were supposed to cook rice (and other grains) so they didn't stick
> or burn to the pot.

I can't remember the name she used, but I once had a roommate from Iran who
used to cook rice with a crust.  The crust was a special part, definitely
not a matter of just salvaging a mistake.

- -Sofonisba
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