Before rice cookers were introduced to Cambodia around 20 years ago, we used metal or clay pots to cook rice, with heat from firewood or charcoal. This method produces two types of rice: regular soft white rice and a hard layer of brown rice on the sides and bottom. If you dry the rice from the bottom of the pot in the sun for around three days, it becomes very hard. We call this bay kdaing, and though it was often part of our meals, not everyone loved it because its chewiness requires a strong jaw. Bay kdaing pises is a superior type of bay kdaing that everybody loves, because it is deep-fried and crispy, and combined with a dip made from pork, shrimp, black mushrooms, coconut cream, and onion.
Prep Time: 30 minutes
