Japonica rice: The rice grains are plump, oval or round, and carbohydrates in rice account for 79%. Rice is not so swollen and sticky, so it is the first choice for porridge. Japonica rice is mostly produced in Northeast China and Jiangsu.

Indica rice: The rice grain is slender or rectangular, and the rice contains about 75% carbohydrates. Rice is swollen and sticky, and cooking fried rice is a good choice. According to shape: long grain rice and medium grain rice. Long-grain rice is soft and tough but not sticky, and it is the top grade of indica rice (Thai rice and Mei Qi from Guangdong are both long-grain rice). Medium-grained rice is loose after cooking, and its taste is rough (most of the rice produced in Huguang and Jiangxi are medium-grained rice).

My personal feeling is that you can choose according to everyone's taste when cooking, and the nutritional value is very different. However, if you cook porridge, you usually choose japonica rice (it is recommended to use coarse japonica rice, which has very high nutritional value), and if you want to cook fried rice, it is recommended to choose indica rice.