Introduction to japonica rice

Japonica rice, also known as: hard rice and rice. Rice made from japonica-type non-waxy rice. Rice grains are generally oval in shape. According to its grain quality and the harvest season of japonica rice, it is divided into early japonica rice (larger belly white and less hard grains) and late japonica rice (smaller belly white and more hard grains). Jianmi is also called "Penglai rice" and has a moderately soft and hard texture. The rice we usually use for meals is Jianmi.

How to handle japonica rice

Try to wash it evenly and slowly with cold water, do not use running water or hot water; the number of washings should be reduced as much as possible to remove sediment. Do not rub or over-stir the rice grains; do not soak the rice before and after washing. If you soak the rice after washing, the rice should be cooked together with the water used to soak the rice.

How to make japonica rice

How to make mung bean porridge

Ingredients: 30 grams of mung beans, 100 grams of japonica rice.

Method:

Wash the mung beans and japonica rice.

Put the mung beans and japonica rice into the pot, add about 500 grams of water, and cook until the rice is rotten and the juice is sticky, then remove from the heat and eat. Take 1 to 2 times a day.

How to make japonica rice sponge cake

Ingredients: 5 cups of japonica rice, turbid wine, sugar, hot water, salt, jujube, cockscomb, and stone fungus , black sesame.

Method:

Soak the japonica rice in water at 20℃ for 8 hours, take it out and grind it into noodles.

100 li of japonica rice noodles are mixed with 10% white sugar, 15% turbid wine, and 45% water, and fermented at 30°C for 8 hours.

For seasoning, remove the pits from the jujubes and cut them into shreds. Wash and remove the red and tender cockscomb leaves, and fry the black sesame seeds.

Put the mixed noodles in a sponge cake frame or steamer lined with clean linen cloth, and put jujube, cockscomb leaves, black sesame seeds, and stone fungus as seasonings on top.

When it is steaming, steam it for more than 20 minutes. After cooling, cut into rhombus and square shapes.

How to make preserved egg and lean meat porridge

Ingredients: 100 grams of japonica rice, 2 preserved eggs, 80 grams of lean meat, one spoon of salt, 10 grams of cornstarch , a spoonful of light soy sauce, a little chicken essence and white pepper, 1000 grams of water, and an appropriate amount of green onions.

Method:

After washing the japonica rice, soak it in water for more than 2 hours.

Pour away the water in which the rice was soaked, add clean water again, bring to a boil over high heat, then turn to low heat, stir with a wooden spatula every two minutes, and cook into thick white porridge.

Peel the preserved eggs and cut into small cubes, cut the lean meat into small cubes, add a little salt, cornstarch and light soy sauce and mix well.

Turn up the heat, add the preserved eggs and minced meat into the boiling white porridge, add salt, stir until the meat is tender and tender, turn off the heat and add a small amount of chicken essence and white pepper to taste.

How to make japonica rice porridge with wolfberry seeds

Ingredients: 60 grams of japonica rice, 20 grams each of dodder seeds and wolfberry seeds, and an appropriate amount of sugar.

Method:

Wash the japonica rice and wolfberry and set aside.

Wash and mash the dodder seeds, add water to boil first, boil and remove the juice and remove the residue for later use.

Add wolfberry and japonica rice to dodder juice and cook until the rice is cooked and soft, then add sugar and cook for a while.

Who cannot eat japonica rice and precautions for japonica rice

1. Who cannot eat japonica rice

People with diabetes should eat less.

2. Applicable people for japonica rice

The general population can eat it.

3. Taboos on eating japonica rice

Japonica rice is easier to digest and absorb when made into porridge, but do not add alkali when making rice porridge, because rice is an important source of vitamin B1 for the human body. Alkali can destroy vitamin B1 in rice, which can lead to B1 deficiency and "beriberi". When making rice, be sure to "steam" it and do not "cook" it, because boiling the rice will lose a lot of vitamins. It is not advisable to eat too much refined rice. flour and rice.