The method of cooking Cơm Cháy is quite simple but through skilful makers it becomes one of the most famous specialty of Ninh Binh . To make good dish, we also need experience in choosing ingredients, especially rice. Rice to make this dish is glutinous rice named “ Hương” which has pure and round grains helping the dish get extra flavor. Cơm Cháy should be supported heat by charcoal and during cooking , we keep suitable heat to create burned rice with equal thickness around the bottom of the deep pot . It is one of the most difficult step in cooking. After that, burned rice is put out to dry in the sun several times and preserved in fresh places to avoid mouldy state and keep its flavor.
The dish is best served with goat meat and Kim Son wine. Each bowl of Cơm Cháy is perfect combination of the crispness of yellow burned rice, greasy taste of meat and the freshness of vegetables that wake up visitors ‘taste and take them from world to world.