Scorched rice, also known as crunchy rice, 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 Cape Verdean cuisine, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as kokorota. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required.

Guōbā (simplified Chinese: 锅巴; traditional Chinese: 鍋巴; pinyin: guō bā; lit. 'pan adherents'), sometimes known as mi guoba (米鍋巴, lit. 'rice guoba') is a Chinese food ingredient consisting of scorched rice. Traditionally guōbā 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 or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack: many commercial snack food varieties exist, often made of millet instead of white rice.

Guōbā 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. Guōbā is also served in soups and stews and prominently featured in Sichuan cuisine. Since demand for guōbā outstrips traditional production and modern ways of cooking rice (in electric rice cookers) do not produce it, guōbā has been commercially manufactured since the 1980s.

In Cantonese-speaking areas of China, scorched rice is known as faan6 ziu1 (飯焦, lit. 'rice scorch') and is a prominent feature of claypot rice.

Scorched rice is referred to as kanzo or ɛmo ase (bottom of rice) in Twi. It is made by mistake or by chance since it happens when the rice burns while cooking. Some people choose to discard it. However, kanzo has been rebranded as a staple and is now being either sold or made.

Scorched rice is called apango in Madagascar. It is boiled with water and the obtained drink, is called "ranon'apango" ["apango" water] or "ranovola", ([golden water], in reference to the golden-black color). It serves as the national drink, accompanying every traditional food. The scorched rice, once soften, can also be eaten on its own, in place of traditional rice and is even favored in some regions.

In Indonesia, especially Central Java, scorched rice is called intip. It is a specialty of the Wonogiri Regency area and served as a cracker. The rice cracker is made from the hardened semi-burnt rice that sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosen up the stuck rice. After it is separated from the cooking vessel, the stuck rice is sun-dried until it loses all of its liquid contents. The dried sticky rice is later deep-fried to create a crispy rice cracker.