Recent content by jizdepski

True socarrat is a noun...the verb being "socarrar" (to singe). With paella it is the final step. upping the heat in the pan and singeing the rice for a couple minutes and removing from heat before it comes to a burn. I did the exact same thing, only i didn't use the pot I cooked the rice in...

"it occurs naturally in the cooking." so does EVERYTHING. you add it at the end by not fully cooking the rice initially (to about al dente), then placing it in a pan with hot oil or rendered animal fat. the result is crusty deliciousness. yes, the term is derived specifically from paella dishes...

Socarrat is simply applying a browning, crunchy finish to a rice dish, slightly caramelizing the rice to the bottom of a skillket with fat or oil. I've done it many, many times, but with coconut milk it adds a different dynamic and wanted to ask before trying. went for it and it's fine :)

Hopefully a simple question: Will applying a socarrat to finish off a coconut milk based rice dish burn? I'm worried the sugar content could be an issue with high heat. I plan on cooking the rice with a 50/50 blend of chicken stock and coconut milk, then finishing off with a rendered chicken...