1, japonica rice is mainly produced in the Yellow River Basin, north and northeast of China, and is relatively cold-tolerant. Generally speaking, the rice (japonica rice) processed by japonica rice is short, round and wide in grain shape, with less white belly and white heart, strong pressure resistance, difficult to break during processing and strong viscosity. The main nutritional component of rice is starch, which is divided into amylose and amylopectin. Japonica rice contains more amylopectin and less amylose, and the cooked rice is soft and sticky.

2. Indica rice belongs to heat-resistant and short-day ecotype, mainly distributed in Guangdong, Guangxi, Yunnan, Hainan, Fujian, Hunan, Hubei and lower altitude areas south of Qinling Mountains. There are obvious differences between indica rice and japonica rice in characteristics, taste and starch composition. The rice (indica rice) processed by indica rice is slender and flat, with more white belly, poor pressure resistance, easy to break during processing and poor viscosity. Indica rice contains more amylose and less amylopectin, and the cooked rice is relatively loose and sticky, which is more suitable for fried rice.