Pegao

Cucayo, Cocolon, Concolon, Raspa, Raspado, Concon (-Latin American-)

rice

Pegao is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. In Latin America It is often consumed with vegetable toppings as a cracker, or served in soups. It is also eaten alone or used to make leftovers.

Created March 5, 2019 by: itisclaudio


Related: 1 of 1

Scorched Rice Crunchy Rice (-Worldwide-)
Scorched rice is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced …

Add Related Dish Edit related
Pegao

Photo by: itisclaudio | https://www.flickr.com/photos/falconpr75/2975366000

Lists including this dish: 0 of 0

No list has this Dish

Add this dish to list Create New List