The first concept is stem rice and canned rice. The rice in the north is mostly stem rice, and the rice in the south is mostly canned rice. The easiest way to distinguish them is to look at the length. Straw rice is generally short and oval. The length of canned rice is relatively long, similar to a cylinder. In particular, some rice produced in Southeast Asian countries took too long.
1, the rice in the north is mostly japonica rice, and the rice in the south is mostly canned rice.
The linear protein content in stem rice is low, while the linear protein content in canned rice is high. This linear protein largely determines the viscosity of rice. Generally speaking, the less amylose and protein content, the lower the viscosity of rice. Therefore, the porridge cooked by rice in the north is more viscous and the rice soup has fewer ingredients. The porridge cooked by southern rice is relatively less sticky. However, long grain incense is an exception. Although it is called Changzixiang, it is indeed a member of the stem rice.
2. The growth time of northern rice is longer than that of southern rice.
In fact, for plants, the length of growth determines the specific content of starch in plants. Straw rice in the north ripens once a year, and its yield is very limited. But rice in the south can ripen at least twice a year. Even in Hainan, you can see rice that ripens three times a year. In terms of output, it can be said that it is directly full.
In fact, saying so much doesn't mean that the rice in the south is not delicious. My family usually prepares two kinds of rice, long-grain incense is used to stew rice and cook porridge, and one autumn is used to cook fried rice. Steam the rice the night before and put it in the refrigerator to cool down. The next morning, I will give a golden fried rice in 3 minutes, and then go to work and school after eating and drinking.