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Since demand for guoba is so high, and most rice cooking methods produce only a small amount of scorched rice, guoba has been commercially manufactured since the 1980s.

In Cantonese-speaking areas of China, scorched rice is known as faan6 ziu1 (, ) and is a prominent feature of claypot rice.

Ghana

Scorched rice is referred to as kanzo or emo ase (bottom of rice) in Twi. It is made by mistake or by chance since it happens when the rice burns while cooking.

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