When I first started cooking I used to burn the rice all the time and I had to throw it all away. Then one day I had dinner at a Persian restaurant and they brought me some of the charred rice (called "tahdig") as a special treat. It was a real eye-opener (tongue-opener?) because that shit is incredibly delicious. They regretted serving it to me because I started begging for it every time I went, which is apparently a rather rude thing to do.

Korean dol sat bibim bap is similar. It's a dish served in a massively hot stone bowl with the rice on the bottom, and the longer you let it sit there before mixing everything together, the more the rice chars and the better it tastes. It's almost crazy how much charred rice is not a thing in world cuisines when it's actually incredibly delicious.