A look: look at the rice embryo (rice gap), the new rice has many white spots, the abdomen is white and light yellow, the white translucent grains are even, and the yellow grains are few; The belly white of old rice is dark yellow, the whole rice is yellow and finely divided, and the distribution of transparency and opacity is uneven, which is the characteristic of most scattered rice. The tip embryo of new rice is milky white; Old rice's germ is yellowish brown or even dark brown.

The second smell: breathe in at one breath, and the new rice has a clear fragrance; Old rice is tasteless and musty. Don't eat musty rice, which may contain aflatoxin, which is dozens of times more toxic than arsenic. Of course, as long as it is properly preserved, even if it is stored for 3 years, it will not produce aflatoxin.

Three touches: the new rice has high water content and will be sticky and astringent; Old rice has a low water content, and there will be powdery substances such as bran powder when rubbing.

Four mouthfuls: the new rice is hard, soft and sweet; Old rice is crisp and sour.