Sticky rice and jiangmi are not the same.

Sticky rice is actually also called jiangmi, but sticky rice and jiangmi are not the same. Jiangmi is actually a kind of glutinous rice, glutinous rice is divided into three or four kinds. Glutinous rice is divided into indica glutinous rice and japonica glutinous rice, it's very much more varied, and their nutrition is different, the two contain protein fat and some trace elements also have different, resulting in the essence of the nutritional value is not the same.

The role of glutinous rice and river rice is also different, glutinous rice is very suitable for making dumplings and wine and making some dumplings. Jiangmi is one of the usual food grain, in fact, and the southern rice is not much difference. To put it bluntly, Jiangmi is a subspecies of glutinous rice, the difference itself is not big, but the use is very different.

Specific differences

Jiangmai is a variety of glutinous rice, its appearance is elongated, because of the flavor of the more glutinous sticky, so often used to make snacks, such as Jiangmian, Lanxiang, Jiangmai oil cake and so on. In addition, it is also a gentle tonic, because it contains protein, fat, sugar and other nutrients.

Glutinous rice is the rice after the hulling of glutinous rice, according to its characteristics is can be made into sticky flavorful snacks, such as dumplings, eight treasures congee and a variety of desserts, etc., in addition to it is the main raw material for brewing mash. Glutinous rice can be used in a variety of ways, it can be ground into powder and made into dumplings or patties, or it can be boiled into porridge or wrapped in dumplings. The main origins of jiangmai are in Vietnam, Thailand, Hubei Jiangxi and Xinyang, while the origins of glutinous rice are mainly in Anhui, Jilin and Heilongjiang, which are mainly grown in the northeast.