Guoba sometimes known as mi guoba (米鍋耙, lit. rice guoba) is a Chinese

Chinese cuisine

Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...

 food ingredient consisting of scorched rice

Rice

Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...

. Traditionally guoba forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the wok

Wok

A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia.Woks are most often used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising, stewing, smoking, or making soup...

 or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack.
Guoba is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces. Guoba is also served in soups and stews and prominently featured in Szechuan cuisine

Szechuan cuisine

Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of...

. Since demand for guoba outstrips traditional production and modern ways of cooking rice (in electric rice cooker

Rice cooker

A rice cooker or rice steamer is a container or kitchen appliance dedicated to cooking rice. Rice can also be cooked in general-purpose saucepans.-Overview:...

s) do not produce it, guoba has been commercially manufactured since the late 20th century.

In Vietnamese cuisine, a similar food is called cơm cháy (literally "scorched rice"). It is typically fried in oil until golden brown, then topped with chà bông (pork floss

Rousong

Rousong , also sometimes called meat wool, meat floss, pork floss, pork sung, is a dried meat product that has a light and fluffy texture similar to coarse cotton, originating from Fujian. Rousong is used as a topping for many foods such as congee, tofu, and savory soy milk. It is also used as...

) or tôm khô (dried shrimp

Dried shrimp

Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. They are used in many Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes...

), mỡ hành (chopped scallions cooked by pouring boiling oil over them to release their aroma), and chili paste to produce a popular dish called cơm cháy chà bông or cơm cháy tôm khô (although both the pork and shrimp may be used, in which case the dish is called cơm cháy chà bông tôm khô or cơm cháy tôm khô chà bông). Cơm cháy may be made from the crust of rice left over from cooking rice in an iron pot, or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.

In Iranian cuisine

Iranian cuisine

Iranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region.It includes a wide variety of foods ranging from chelo kabab , khoresht Iranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to...

, the crispy rice tha forms at the bottom of the pot during slow cooking is considered a delicacy. It is called Tahdig

Tahdig

Tahdig is a speciality of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked. The name comes from a Persian word meaning "bottom of the pot"...

 in Persian. Sometimes, thin slices of vegetables are added at the bottom of the pot to combine with the Tahdig

Tahdig

Tahdig is a speciality of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked. The name comes from a Persian word meaning "bottom of the pot"...

. It is considered the best part of the rice. Long grain Iranian rice is used, which is similar to Basmati in taste and texture.