Salvaging Burned Rice from Trucs of the Trade by Frank Ball and Arlene Feltman
Monday, December 5, 2011
To remove the smoky, unpleasant taste from scorched rice, scoop the rice into a clean pot, being careful not to scrape in any of the crusty bottom at the same time. Place a single layer of onion skins on top of the rice. Cover the pot and let it sit for 10 to 15 minutes. The onion skins will remove the acrid taste from the rice. Discard the onion skins and serve.