Indica rice: Indica rice is made from indica non-waxy rice. Rice grains are slender or oblong in shape, with the length of the longest being more than 7 mm. After cooking, the rice yield is high, the stickiness is low, the rice is brittle and easily broken during processing, the cross-section is oblate, and the color is white and transparent. There are many, including translucent and opaque. According to the rice harvest season, it is divided into early indica rice and late indica rice. The grains of early indica rice are thick and short, pinkish-white, with a large white belly, rich in powder, fragile and brittle texture, less viscous than late indica rice, and of poorer quality. Late indica rice has slender and slightly flat grains, fine texture, generally transparent or translucent, smaller belly white, more hard grains, greater oiliness, and better quality.

In the international market, indica rice is divided into long-grain rice and medium-grain rice according to the length of the rice grains. Long-grain rice is slender in shape, with a length-to-width ratio generally greater than 3. It is generally waxy white, transparent or translucent. It is brittle and oily. It is soft, tough but not sticky after being boiled. It has a delicate and delicious taste. It is the best quality among indica rice. Qimei and Si Miao produced in Guangdong Province of my country and Blue Crown from the United States are all long-grain rice.

Medium-grain rice has an oblong shape and is slightly thicker than long-grain rice. The length-to-width ratio is between 2 and 3. It is generally translucent, has a white belly, and is more powdery. It becomes loose after cooking and tastes bad when eaten. Rougher. The quality is not as good as long grain rice. Most of the rice produced in my country's Hunan, Guangxi, Jiangxi, Sichuan and other provinces is medium-grained. American Zinais is also a medium-grain rice.

Thai rice standards are divided into four types according to the length of the rice: extra long (above 7 mm), long (6.6~7 mm), medium (6.2~6.6 mm) and short (below 6.2 mm) . [Edit this paragraph] Dietary value: The seeds of the gramineous herbaceous plant rice (indica rice). It is a variety of rice with slender grains, poor stickiness, and high swelling capacity. Harvesting is the same as japonica rice.

Its nature and flavor are sweet and slightly warm. It can benefit the spleen and stomach. It is less used than glutinous rice and japonica rice.

Pronunciation

xiān mǐ

Rice is divided into japonica rice, indica rice and glutinous rice. Indica rice (commonly known locally as "rice") and japonica rice (commonly known locally as "粿米" or "大VI (sound) rice"). Japonica rice is relatively thick and short. People in Guangdong call it "fat rice". The cooked porridge and rice are softer and more common. Northeastern rice, pearl rice, and Jiangsu round rice are all japonica rice. Indica rice is relatively slender and slender, and the cooked rice is relatively soft. Silk rice, cat tooth rice, and Thai fragrant rice all belong to this category. There are many kinds of indica rice in Guangdong and Guangxi, Fujian, and many kinds of japonica rice in the north. .