1. Japonica rice Japonica rice is the most common and preferred rice variety in our daily life. Japonica rice grains are long, which can keep their shape after cooking. The rice has a certain elasticity and fluffy feeling, and the taste is soft. Common long-grain fragrant rice and northeast rice on the market are japonica rice. Japonica rice is easy to cook, does not require high temperature, is very easy to master, and its taste is also the most suitable as a staple food. Therefore, for home cooking, japonica rice can be said to be the most commonly used and safest choice. There is absolutely no problem in cooking rice every day and choosing japonica rice.
Second, glutinous rice glutinous rice is a kind of rice with high viscosity. Its biggest feature is that after cooking, the rice grains are sticky and stick together, and the taste is very soft. If glutinous rice is made into rice, it will be sticky and not suitable as a staple food. However, due to its strong viscosity, glutinous rice is very suitable for making various desserts, such as glutinous rice balls, rice cakes and zongzi. When I make my own snacks and cakes, I basically choose glutinous rice as the main raw material. Because only glutinous rice can make that soft, sticky and delicious taste. So when making desserts, glutinous rice can be said to be the best choice. There is absolutely no problem in making snacks with glutinous rice!
Third, the taste of indica rice is between japonica rice and glutinous rice, not as hard as japonica rice, nor as sticky as glutinous rice. When cooked, it will become soft and waxy, suitable for making soft and waxy rice or dessert. But the daily staple food is mainly japonica rice. The grain size of indica rice is slightly larger than that of japonica rice, and there is a thin layer of paste on the surface, which will become soft and sticky after cooking. Its taste is slightly softer than that of japonica rice, but it won't stick to teeth like glutinous rice. Therefore, indica rice is suitable for occasional eating, and japonica rice is better as a daily staple food. The rice grains of japonica rice are more delicate, and the taste is refreshing after cooking, which is more suitable for eating every day. Although the taste of indica rice is special, japonica rice is more practical as a staple food.
Based on my years of cooking and eating experience, I strongly recommend the following four kinds of rice:
The first place must recommend northeast rice. I come from the northeast, and I grew up with the snack Northeast Rice, so I know its delicacy very well. The climate in Northeast China is cool and rainy, which is very suitable for rice growth, so the quality of rice in Northeast China is very good. No matter Wuchang rice or Songhua River No.7, the rice grains are very slender and uniform, and the cooked rice is soft outside and soft inside, with very soft taste and full flavor.
I cook by myself. Basically, I choose Northeast rice for every meal. It's so delicious, and it's not easy to rot, and it's not easy for novices to cook rice. So if you want to eat the most authentic rice, I will definitely recommend Northeast Rice, which is the best rice I have ever eaten. I strongly recommend it!
The second place I recommend is Yiyang rice. This is rice produced in Hunan, and it tastes excellent. After Yiyang rice is cooked, the rice grains are evenly separated without adhesion, and the entrance is delicate but not stiff. This moderate viscosity and delicate taste is the best choice for Hunan cuisine.
When I cook braised fish, I especially like to use Yiyang rice, because it can absorb the delicious soup well without losing its shape because it is too soft and rotten. Its rice flavor is particularly rich, which is also the origin of its name. This rich rice flavor can improve the taste of dishes, especially those dishes in Hunan that are known for their natural flavor.
When I cook hot and sour fish, the rice flavor of Yiyang rice can be perfectly integrated into the fish soup, making the whole dish more mellow. Yiyang rice is of high quality, which is one of the reasons why it can be the best companion of Hunan cuisine.
I recommend pearl rice for the third place. Every grain of this kind of pearl rice grows small, and the cooked rice grains can remain plastic and crystal clear, very much like pearls. Although the price of this kind of rice will be more expensive than that of ordinary rice, it tastes really good. After cooked, the taste of rice is very elastic, and the rice is also fragrant.
Every time I cook some holiday dinners, I buy pearl rice specially, which can make the rice more beautiful and increase my appetite. Therefore, although the price of pearl rice is high, I still recommend it. Its beauty and taste are very good, and it is very suitable for some special festivals or parties.
Fourth place I recommend the fragrance of rice and flowers produced in Northeast China. The rice produced in the northeast is really fragrant, which is one of my favorite rice when I was a child. Daohuaxiang rice is produced in the black soil belt in the northeast of China, where the soil is fertile, the sunlight and precipitation are sufficient, which is very suitable for rice growth.
The fragrant rice grains are slender and uniform, and the surface is smooth and translucent, which can be seen at a glance that the texture is very good. The cooked rice is crystal clear and exudes a faint aroma. I remember when I was a child, my mother cooked rice with rice fragrance, and the fragrance always floated from the kitchen to the whole house, which made people appetite.
Now that I live by myself, I can't eat rice flowers very often. Occasionally, when I go home, my mother will make this kind of rice specially. Every time I eat it, I will remember my childhood memories and feel very warm. The fragrant rice is one of the best memories in my childhood taste buds.