1. Japonica rice (polished rice) is also called "Penglai rice". Its shape is round and short, and its taste is moderate, so most of the rice we usually eat belongs to this japonica rice. The amylose value of japonica rice is about 16-2 1. Because of its moderate hardness, ordinary stalk rice is most commonly used for cooking rice, sushi and so on.

2.？ Glutinous rice (promise? Mi), like rice, can also be divided into two varieties: stalk glutinous rice and indica glutinous rice. The shape of stem glutinous rice is round and short, so some people call it "round glutinous rice", while indica rice is thin and long, and some people call it "long glutinous rice". From the appearance, glutinous rice can be white opaque particles, unlike rice, which is translucent! So to distinguish between rice and glutinous rice, you can clearly distinguish it from the color of the appearance! Because the amylose value of glutinous rice is too low and sticky, most people do not eat glutinous rice as a meal, but use it to make many rice products.

● Fermented glutinous rice (round glutinous rice): round, short and white (opaque). Its amylose value is between 0 and 5, and it is often used to make snacks such as red turtle shell, sweet shell and glutinous rice balls.

● Indica rice (long glutinous rice): long, thin and white (opaque). Its amylose value is between 6 and 9, and it is often used to make snacks such as fried rice and meat dumplings.