{"id":5477,"date":"2021-09-04T02:00:29","date_gmt":"2021-09-04T09:00:29","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=5477"},"modified":"2024-08-29T12:05:08","modified_gmt":"2024-08-29T19:05:08","slug":"september-is-national-rice-month","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/september-is-national-rice-month\/","title":{"rendered":"September is National Rice Month"},"content":{"rendered":"

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\nPepper Rice<\/em><\/strong><\/p>\n

In celebration of National Rice Month, we should all learn something about our favorite carb! Did you know that out of the 4 main types of Asian rice, the Japonica short grain, commonly known as the sticky rice that we use for sushi, is responsible for only 5 to 6 percent* of the global rice trade? Since I mainly eat this kind, I sometimes forget that there are tens of thousands of other varieties that come from other southeast Asian countries, like Indica, Aromatic and Glutinous rice; not to mention all the African types. It\u2019s the primary staple for more than half of the world\u2019s population, and it\u2019s grown on every continent except Antarctica. Wow.
\n*source: USDA 2018<\/em><\/p>\n

This is my version of Pepper Rice at home using my Zojirushi Electric Skillet<\/span><\/strong><\/a>. Have you ever tried this? There is a Japanese chain called Pepper Lunch\u00ae that does this on cast iron skillets and it comes sizzling to your table. I followed a copycat recipe that I found online and replicated it pretty good. The real star here is the electric skillet, that did a really good job of searing the meat and browning the rice to give it that crispy skin. FYI, the temp was set at 400\u00b0F, which was perfect.<\/p>\n