It has an oily texture, almost like sticky rice. The rice in the south is really dry and I’m not used to it. Most likely Indica.

Oil-sticky rice is a kind of edible rice with slender grains, crystal white color, high oil content, smooth, soft and ripe flavor, and leaves a fragrant aroma on the teeth and cheeks after a meal. The aroma of rice cooked in a clay pot is overflowing, and the rice surface becomes shiny. When the rice grains are placed on paper, there will be traces of oil, so it is called oil-sticky rice.

Japonica rice is the staple food in the south. It contains a large amount of carbohydrates, up to 79%, and is the main source of calories. The grains of Japonica rice are generally oval or short round, short and fat, a bit like a smaller version of a watermelon. The texture of japonica rice is hard and tough, and it is more viscous and oily after cooking, so it is especially suitable for cooking porridge. The porridge cooked with japonica rice is soft, thick, chewy and chewy. Common japonica rice includes short and fat rice such as Northeast rice and pearl rice.