Black rice is a processed product of black rice, which belongs to glutinous rice and is a characteristic variety formed by long-term cultivation of Gramineae rice. The appearance of rice grains is oblong, and the rice husk is grayish brown. Grain types are indica rice and japonica rice, and grain quality is divided into waxy and non-waxy.
Brown rice is black or dark brown and has a long planting history. It is an ancient and precious rice variety in China. According to legend, Zhang Qian, the Prince of Bo during the reign of Emperor Wu of the Han Dynasty, was first discovered in Yangxian County, Shaanxi Province more than 2,000 years ago.
Identification method:
1, smell the fragrance of rice: take a small amount of black rice in your hand, exhale hot air into the black rice, and then smell the fragrance immediately. High-quality black rice has normal fragrance and no other peculiar smell. Those with slight odor or musty, sour, putrid and peculiar smell are inferior and inferior black rice.
2. Color and appearance of black rice: generally, black rice has luster, uniform particle size, less broken rice, bursting waist, no moth and no impurities.
Inferior inferior black rice has dim color, uneven particle size, poor plumpness, more broken rice, insects and caking. For dyed black rice, because the black color of black rice is concentrated in the cortex, the endosperm is still white, so consumers can scrape off all the outer cortex of rice grains.