Rice, also known as "rice", is divided into three types: japonica rice, indica rice and glutinous rice. Therefore, japonica rice belongs to rice, which is one of the varieties of rice. Japonica rice is short and thick, with strong viscosity and little swelling. Guangdong people call it "fat rice", and the cooked porridge rice is soft. The common japonica rice is Northeast rice, pearl rice rice and Jiangsu round rice.

The difference between japonica rice and rice

Japonica rice is a kind of rice, and its difference from rice is mainly different from indica rice and glutinous rice.

Indica rice is the most abundant rice in China, with Guangdong, Hunan, Sichuan and other provinces as the main producing areas. Indica rice grains are slender or oblong, with a length of more than 7 mm. After cooking, the rice yield is high, the viscosity is low, and the rice quality is crisp and oily. Common indica rice are: Simiao rice, Maoya rice and Thai fragrant rice.

Glutinous rice, often called Jiangmi in the north, is the main raw material for making sticky snacks (such as zongzi, eight-treasure porridge and various desserts) and brewing rice wine. There are two kinds of glutinous rice, long glutinous rice (indica glutinous rice) and round glutinous rice (japonica glutinous rice). Long glutinous rice grains are slender, white, opaque and sticky. Round glutinous rice is short in shape, white and opaque, sweet and greasy in taste, and slightly lower in viscosity than long glutinous rice.

Japonica rice is mainly produced in the northeast of China, with oval or round grains, plump and plump grains, nearly round cross-section, the ratio of length to width less than two, waxy white in color, transparent or translucent, hard and tough in texture, sticky and oily after cooking, soft and delicious, but low in rice yield. Northeast rice, pearl rice and Jiangsu round rice all belong to japonica rice.