Rice is divided into rice and glutinous rice. Flour and rice are a fine grinding process, which removes the rough and hard part of the outer layer of the grain and leaves the soft and powdery part in the middle. Rice and wheat are the only two foods in the world that can be made into flour and rice. White rice is easy to cook. After cooking, the color is white and crystal clear, and the taste is very soft.

White flour is flexible and delicious after being made into various foods, especially soft and elastic after hair. Except white rice and white flour, all other grains, including unpolished brown rice and whole wheat, as well as colored black rice, purple rice and Redmi, are called coarse grains.

Note: There are many kinds of cereals, such as rice, wheat, corn, sorghum, oats, buckwheat and barley. Cereals and cereals are the main energy sources in our diet. More than half of the energy of Chinese residents comes from grain, and many people's eating habits are almost inseparable from grain.

Whether a grain is coarse grains or flour and rice is determined by the degree of processing, not by the variety. For example, rice is the same, white rice is flour and rice, and brown rice is coarse grain, because the processing degree of the two is different.

Anyone who has seen rice processing knows that rice has been polished and ground for many times, erasing rice husk and most bran, and retaining more starch.

Brown rice processing is much less, only the outer rice husk is ground off and a part of bran is retained. So is wheat. Wheat grains are coarse grains, but when ground into flour, they become flour and rice, which also depends on the degree of processing. Millet, like brown rice and wheat, has a low degree of processing and belongs to coarse grains.