After the japonica rice is cooked, it is sticky, with rice oil, soft and sweet, while the indica rice has high rice yield, low rice viscosity, no rice oil, dry and soft entrance, and light aroma and sweetness.

Japonica rice is short and thick, and Cantonese call it "fat rice". Cooked porridge rice is soft, and common northeast rice, pearl rice round rice and Jiangsu round rice all belong to japonica rice. Japonica rice is suitable for porridge, rice is suitable for steamed rice, and japonica rice still needs to drink water, so rice yield is not high.

Different:

Japonica rice and rice are different in color, nutritional value, yield, taste and price. The color of japonica rice will be a little whiter than that of rice, and its nutritional value will be much higher than that of rice, but the yield of rice will be higher than that of japonica rice, which is why the price of japonica rice is a little more expensive than that of rice.

Japonica rice is a kind of rice, and rice is the general name of many kinds of rice, so the difference between japonica rice and rice in theory lies in the difference from other rice. Rice, also known as rice, is divided into japonica rice and glutinous rice, so it can be said that there is no difference between rice and japonica rice, but it is just an inclusive relationship.