What is the difference between the same rice?

1. Japonica rice

Also known as "Penglai rice", it looks short and thick, oval-shaped Japonica rice after cooking viscous, oily, soft and sticky taste. Its rice yield is low, and it is the most suitable for porridge. Note: Rice yield refers to the ratio of rice made into rice. Common round-grained rice: Northeastern rice, pearl rice, rice. Cook rice, porridge, make sushi.

2. Indica rice

Also called long rice, it is elongated. It is less sticky and has a hard texture. But it has a high rate of rice, cooked out of the rice grain. It can be just like the meaning of "egg fried rice" and is the favorite of egg fried rice. Common indica rice: Thai Fragrant Rice, Silk Mushroom Rice, and so on. Rice, egg fried rice, porridge.

3. Glutinous rice

Also known as river rice, it is the three major categories of rice in the viscosity of the largest glutinous rice a **** divided into indica glutinous rice and Japonica glutinous rice two kinds. Indica glutinous that is long glutinous. Particles long and thin, sticky; Japonica glutinous that round glutinous, it is short round particles, the taste will be more sweet. Glutinous rice is seldom used as a staple food, which is difficult to digest and absorb. Common glutinous rice: pearl glutinous, Taihu glutinous. Dumplings, dumplings, glutinous rice wine, glutinous rice.

4. brown rice

It is the rice grain that retains the cortex and germ after the hull is removed from the rice grain which makes its integrity and nutritional value well preserved. It is satiating and can effectively control blood sugar. It is suitable for people who want to lose weight. However, it is not well digested, and friends with a bad stomach should eat less. In addition, it needs to be soaked in advance when consumed, and the cooking time is relatively long. Brown rice, brown rice balls.

5. germ rice

Brown rice processing in addition to chaff is the germ rice, the general retention rate of more than 80% of the embryo can be called germ rice. It retains the nutrients in the germ, and the taste is also online. But because of its processing difficulty, the price will be higher. It also has a shorter shelf life and usually needs to be refrigerated. Cook porridge, rice and rice balls.

6. Refined Rice

That is, refined white rice, which is obtained by removing the husk, chaff and germ from the paddy. With fewer impurities, the rice will be whiter. However, it is processed with high precision, some nutrients will be removed, and the nutritional value is lower than ordinary rice. Rice, egg fried rice.

Rice Trivia:

1. Rice can be divided into three main categories: round-grained rice, indica rice, glutinous rice. After processing can be subdivided into: brown rice, germ rice, refined rice and so on.

2. Rice grade

Rice can be divided into first-class, second-class, third-class, fourth-class according to the precision of processing. Among them, the first class of the rise, high rate of rice, eating quality, taste the best. Second class is second, fourth class is the worst.