Crispy Rice in a Stone Bowl vs Crispy Rice in a Pot

Discussion in 'Community Discussion' started by Starfyre, Apr 26, 2016.

  1. Starfyre, Apr 26, 2016
    Last edited: Apr 27, 2016

    Starfyre macrumors 68030


    Nov 7, 2010
    I am a HUGE fan of Bipbambop, especially because of the crispy rice that is created with the heat of the stone bowl.... I know other cultures also have dishes that have crispy rice... though instead of stone bowls, they come from what a friend tells me... "the bottom of the pot". Is there any difference in taste/texture between crispy rice that is formed in a stone bowl vs crispy rice formed at the bottom of a pot?

    Bibimbap for those who don't know what that is:
  2. Zenithal macrumors 603

    Sep 10, 2009
    Not having the faintest idea what that dish is. From a culinary perspective, stone would provide a better cooking experience because it retains heat longer and hotter than metal. Rice would be crisper if not burnt.
  3. AlliFlowers Contributor


    Jan 1, 2011
    L.A. (Lower Alabama)
    If they're using "the bottom of the pot" for crispy rice, they're doing it wrong.
  4. rdowns macrumors Penryn


    Jul 11, 2003
    Wouldn't "crispy" rice at the bottom of the pot be burnt?

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