Glutinous rice, also known as river rice, is one of the family often eaten grain. Because of its sticky sticky smooth, often used to make flavorful snacks, loved by everyone. Many places have the custom of eating rice cakes on New Year's Day. On the fifteenth day of the first month, the Lantern Festival is also made of glutinous rice flour. Glutinous rice is rich in B vitamins, which can warm the spleen and stomach and replenish the vital energy. It has a relieving effect on cold spleen and stomach, poor appetite, bloating and diarrhea. Glutinous rice has astringent effect, which has a good therapeutic effect on frequent urination and spontaneous sweating. Glutinous rice food should be heated and consumed. Glutinous rice should not be consumed too much at one time. Glutinous rice is sticky and difficult to digest, and should not be consumed too much at one time, the elderly, children or patients should be more cautious. Glutinous rice cakes, whether sweet or salty, are high in carbohydrates and sodium, and should be eaten in moderation for people with diabetes, overweight or other chronic diseases such as kidney disease and high blood cholesterol.

Japonica rice is also a kind of rice, cultivated throughout China, the history of cultivation has been more than 6900 years, is one of the specialties of Chinese food culture. It is mainly produced in North China, Northeast China and South Jiangsu Province. The famous small station rice, Shanghai white Japonica rice, etc. are all excellent Japonica rice. It is the rice made of Japonica-type non-glutinous rice milling. The grains are generally oval or round. The grains are plump and fat, nearly round in cross-section, the ratio of length to width is less than two, the color is waxy white, transparent or translucent, the texture is hard and resilient, the viscosity and oiliness after cooking are large, soft and tasty, but the rate of rice is low. Japonica rice according to the harvest season, divided into early Japonica rice and late Japonica rice. Early Japonica rice was translucent, belly white larger, less hard grain, rice quality is poor. Late Japonica rice is white or wax white, white belly small, hard grain more, quality is superior. Japonica rice production is much lower than indica rice.

Brown rice (Oryza sativa, spp.), refers to the whole grain retained in addition to the outer shell. That is, rice that contains a skin layer, a dextrinous layer and a germ. It is also more time-consuming to cook due to its coarser texture and compactness; however, brown rice has a higher nutritional value than refined white rice. Compared with whole wheat, the protein content of brown rice is not much, but the protein quality is better, mainly rice refined protein, the composition of amino acids is more complete, the body is easy to digest and absorb, but the lysine content is less, contains more fat and carbohydrates, a short period of time can provide a lot of calories for the body.

In China's national standards for grain and oil quality, rice is divided into three categories according to its grain shape and grain quality: Category 1: indica rice grain, that is, indica-type non-glutinous rice. According to the grain quality and harvest season is divided into early indica rice and late indica rice; the second category: japonica rice, that is, japonica type non-glutinous rice. According to the grain quality and harvesting season is divided into early Japonica rice and late Japonica rice; the third category: glutinous rice, according to its grain shape and grain quality is divided into indica glutinous rice and Japonica glutinous rice two categories. Brown rice can be obtained after the rice huller removes the husk.