1, starch structure is different.

Indica rice has a lot of amylose, high content, hard quality and hard taste; Japonica rice has high amylopectin content, low amylose content, soft texture and sticky taste.

2, the appearance and shape are different

Indica rice is generally oblong or slender, with slender particles; The rice grains of japonica rice are oval, although some of indica rice are oval, but they are not as round as japonica rice.

Indica rice is shown in the figure:

Japonica rice is shown in the figure:

3. Different nutrition

Indica rice contains about 75% carbohydrate, 7%-8% protein, 0/.3%-1.8% fat, and is rich in B vitamins. Japonica rice is rich in protein, and contains a comprehensive range of essential amino acids. It also contains a variety of nutrients such as fat, calcium, phosphorus, iron and B vitamins.

4. Different places of origin

Indica rice is produced in southern areas such as Hunan, Hubei, Guangdong, Jiangxi and Sichuan, and is divided into early indica rice and late indica rice. Japonica rice is cultivated in all parts of China, mostly in the north, with early, middle and late harvests.

5, the appropriate practices are different.

Indica rice has poor viscosity, and the grains are loose after cooking, which is suitable for making fried rice. When cooking with it, you should add more water appropriately. The glutinous rice is moderate, suitable for cooking rice or porridge, and has less draft.

References:

People's Daily Online-Why is Northeast rice delicious? The fundamental difference is because of it