I have gone in so many fast food chains and restaurants, as well as special occasions such as birthday parties, fiestas and weddings. There was one thing I never found, the tutong na kanin.
Most tutong na kanin are formed by mistake, often done by amateur cooks or a super busy man. They lack enough skill to cook rice properly or doing so many things at once. Leaving the cauldron over the flame for too long will surely overcooked the bottom part. Setting the flame too high will also give the same result. Too much dehydration will occur. The rice surface will turn golden brown and crispy. This is the best part. The next event is tragic, it will become burnt black with bitter taste. Golden brown rice sticks to cauldron surface and hard to removed while burnt rice can be scraped easily, the charcoal layer separates the metal from rice.
I love eating tutong na kanin, its the yummiest rice for me. I scrub the bottom part forcefully with hard thick spoon. The taste is obviously bland but the crispy / crunchy texture gives me the thrilling effect.