Also known as long rice and fairy rice, it is rice made of indica rice and non-glutinous rice. It belongs to a unique type of rice, which is slender, white and transparent, and its clarity is worse than other types. When cooking indica rice, the rice yield is relatively high because of its strong water absorption and high degree of expansion. Let's start with japonica rice. As a very common dinner, this kind of rice is mainly produced in the northeast of China. The millet of japonica rice is generally oval or annular. Millet is plump, fatty, short and thick, and its cross section tends to be circular.
Japonica rice: short and round in appearance, waxy and milky white, completely transparent in color, less white in abdomen, moderate in viscosity, high in strength and moderate in swelling. Key products are divided into polished rice, upper white japonica rice and middle white japonica rice. Thin rice is sticky and fragrant; The upper white japonica is white and sticky; The key wheat varieties planted in coastal areas have long grain shape and strong water absorption capacity after milling and other processes. The cassava starch in its grain is mainly amylose, and the composition of protein is higher than that of japonica rice and glutinous rice.
Fermented rice is rarely eaten as a dinner, but it is used as a foil for white rice or as a raw material for some special snacks in a large number of processes. For example, brown seeds or mung bean cakes are all based on fermented rice. Starch is a long chain composed of glucose. There are two kinds of this long chain: amylose composed of glucose water module according to 1-4-α- glycoside bond, and its molecular structure is a bit like a bamboo pole, straight and without branches.
Indica rice comes from non-waxy indica rice. Millet is thin, with an overall length of 6 ~ 7 mm, high cassava starch content and low protein content, and the taste is not too sticky. There are China fragrant rice, Thailand fragrant rice, Simiao rice and so on. The clarity of rice is different. Indica rice and japonica rice are transparent, while steamed rice is opaque and looks milky white. There is a kind of waxy rice called "Yinnuo", which is also like japonica rice or indica rice. It is transparent, but once it is dry, it becomes milky white and not completely transparent.