Japonica rice: Japonica rice is non-waxy rice, which can be divided into early japonica rice, middle japonica rice and late japonica rice according to planting season and growth period; This kind of high-quality rice is mainly produced in the rice area north of the Yangtze River in China.
Early indica rice grains are wide and short, pink-white, big in belly, rich in powder, crisp in texture, less viscous than late indica rice, and poor in quality.
Late indica rice grains are slender and slightly flat, with fine texture, generally transparent or translucent, white belly, hard grains, greater oiliness and better quality.
Indica rice is a subspecies of cultivated rice, with a height of about 100 cm, light green leaves, a flag leaf length of 37.4 cm and a width of 1.7 cm, and a moderate plant type. The ear length is 20 cm, the number of grains per ear is about 120, the seed setting rate is above 80%, the ear forming rate is above 80%, the average 1000-grain weight is 25.6 grams, the grains are long and narrow, the glume tip is colorless, and there are short awns. The rice grains are white and bright, with milled rice rate of about 70%, brown rice rate of 80%, chalkiness less than 30%, amylose content 15.42%, protein content of 8.2% and lysine content of 0.30%. The cavity is thick and soft, and the taste is obscure.
Japonica rice is the seed of undergraduate herb rice (japonica rice). Also known as rice and hard rice. It is a rice variety with short and round grains, strong viscosity and small expansion. It is cultivated all over China. There are three harvest periods: early, middle and late. That is, the ripe fruits are harvested in June, July, August or1October, dried in the sun and peeled for later use. Its taste is sweet and light, its nature is peaceful, it can be eaten every day, and it is the best in the world. Japonica rice is also a kind of rice, which is cultivated all over China. The famous station rice and Shanghai white japonica rice are both excellent japonica rice.