Japonica rice is neither glutinous rice nor glutinous rice.

Japonica rice is a type of rice and a common staple food. It is mainly produced in Northeast China. It is made from japonica-type non-glutinous rice. One-half of the world's population uses it as a staple food, and its porridge is known as "the best supplement in the world".

The grains of japonica rice are generally oval or round. The grains are plump and plump. The cross-section is nearly round. The ratio of length to width is less than two. The color is waxy white, transparent or translucent, and the texture is hard and It is tough, sticky and oily after cooking, soft and delicious, but the rice yield is low.

Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, has a larger belly white, fewer hard grains, and poorer rice quality. Late japonica rice is white or waxy white, with small belly white, many hard grains, and high quality. The yield of japonica rice is much lower than that of indica rice. Contains a large amount of carbohydrates, about 79%, which is the main source of calories. Japonica rice is the seed kernel of japonica rice. Its taste is sweet and light, its nature is peaceful, and it is a nourishing food when consumed daily.

Extended information:

The difference between japonica rice and indica rice:

The grains of japonica rice are short, wide and oval, so some people also call it "fat boy" Rice", common ones include crystal rice, Northeast rice, pearl rice, etc. Indica rice is elongated, and common ones include Thai fragrant rice, Chinese fragrant rice, etc.

Because japonica rice is mostly grown in the north and indica rice is grown in the south, there are some regional differences in eating habits.

The glue consistency of japonica rice is required to be greater than 70, while indica rice is only required to be greater than 60, so japonica rice is much stickier than indica rice. However, the protein content of indica rice is higher than that of japonica rice. The protein content of indica rice is more than 8%, while that of japonica rice is only 7%.

Because the gelatinization temperature, gel consistency, rice grain elongation, and aroma of the two types of rice are different, the eating methods are also different.

Japonica rice has a high glue consistency and is suitable for cooking porridge and porridge; indica rice has high amylose and protein content, making steamed rice soft and delicious. In addition, japonica rice has certain blood pressure and lipid-lowering effects, while indica rice has the effect of warming the stomach and supporting yang. People can choose according to their own taste and physique when eating.

Baidu Encyclopedia - Japonica Rice

People's Daily Online - Japonica rice porridge and indica rice stew. Different rice has different effects