According to the metric system, rice can be divided into three categories: indica rice, japonica rice and glutinous rice. Indica Rice China's rice yield is mainly indica rice. Indica rice has a slender grain shape, and its cross section is oblate, gray and translucent (some are opaque and some are transparent). Features: Medium hardness, low viscosity and high expansibility. It is mainly used to make dry rice and porridge, and can also be used to make cakes after grinding. The dough made of indica rice flour is hard and can be fermented. Japonica rice has a short round grain shape, close to a round cross section, waxy white, more transparent and translucent. Features: high hardness, lower viscosity than glutinous rice, higher expansibility than glutinous rice and lower rice yield than indica rice. Japonica rice is divided into white japonica rice and medium white japonica rice. The upper white japonica rice is white and sticky, and the medium white japonica rice is poor in color. Dough made of pure japonica rice flour 1 is not used for fermentation. Glutinous rice glutinous rice is also called Jiangnuo. Characteristics: low hardness, high viscosity, low expansibility, milky white and opaque. However, it has a sense of transparency after maturity, and the rice yield is more accurate. In glutinous rice, the rice grains are wide and thick, the approximate round ones are sticky, and the slender ones are less sticky. Glutinous rice can be directly used to make eight-treasure rice, glutinous rice balls, rice cakes, zongzi and so on. After grinding, it can be mixed with other rice flour to make various distinctive sticky cakes. View original post >>