Long glutinous rice, also known as indica glutinous rice, is mainly produced in the south, so it is more common in the south. Long glutinous rice is slender in shape, milky white in color and harder in taste than round glutinous rice. Even if the long glutinous rice is repeatedly heated, the taste will not be too soft and glutinous, and it will be easy to reverse after being cooled, and the taste will be dry and hard; Zongzi is soft and sweet, so long glutinous rice is not particularly suitable for wrapping Zongzi.

Long glutinous rice

Round glutinous rice is called Jiangmi in many areas in the north, and its taste is soft and glutinous, sweetness and viscosity are higher than those of long glutinous rice. Even after it is cooked and cooled, it is not easy to reverse, so round glutinous rice is more suitable for making zongzi, which is very good whether it is hot or cold. Round glutinous rice can be used not only to wrap zongzi, but also to make soft and sweet food such as eight-treasure rice and glutinous rice lotus root.

Round glutinous rice

Expansion: How to Choose Fresh Glutinous Rice

First, look at the appearance of glutinous rice

Fresh glutinous rice is round and full. If the surface of glutinous rice is damaged, it means old glutinous rice.

Second, look at the color of glutinous rice

Whether round glutinous rice or long glutinous rice, the color of fresh glutinous rice should be opaque milky white. If the color of glutinous rice is gray and dark, it means old glutinous rice.

Third, smell it

Fresh glutinous rice can smell a faint scent of glutinous rice. If glutinous rice can't smell the scent, it also means that glutinous rice is not fresh enough.