1, indica rice (xiān) meters

Indica rice is rice made of non-waxy indica rice, which is called indica rice. The shape of rice grains is slender or oblong, and the length of the rice grains is more than 7 mm. After cooking, the rice yield is high, the viscosity is small, the rice quality is brittle, and it is easily broken during processing. The cross section is oblate, and the color is white and transparent, and some are translucent and opaque.

2. Japonica rice (JΟ ng)

Japonica rice is rice made by grinding japonica non-waxy rice. Rice grains are generally oval or round. The rice grains are plump and plump, the cross section is nearly round, the ratio of length to width is less than 2, the color is waxy white, transparent or translucent, the texture is hard and tough, and it is sticky and oily after cooking, soft and delicious, but the rice yield is low.

3. glutinous rice

Glutinous rice, also known as glutinous rice, is milky white, opaque, transparent after cooking, sticky and small in swelling. Generally, it is not used as a staple food, but mostly used to make cakes, zongzi, Yuanxiao, etc., and as a raw material for wine making.