1, indica rice in the straight chain starch is high, which in turn leads to its viscosity is relatively low, the taste is relatively poor; and japonica rice in the branched chain starch is high, rich in viscosity, after cooking can be completed into a thick paste, eating is mouth and mouth. This means that japonica rice is more delicious than indica rice.

2, to see if the rice is good to eat, variety is the key. The way the rice is produced and processed, as well as whether it's fresh or not, will affect the taste of the rice. Nutritionally, brown rice has the highest nutrient content; from the processing, in the paddy grain processed into rice within one to two weeks after the best taste of rice, the longer the storage time, the worse the taste of rice.