Purple rice belongs to the category of glutinous rice, a variety of rice, and is more precious, because purple rice is generally only in Hunan, Sichuan, Guizhou, Yunnan, Shaanxi, Hubei Enshi and other places in a small amount of cultivation, purple rice is divided into two kinds of purple Japonica and purple glutinous.
The grain type of purple rice is mostly elongated, according to the grain quality can be divided into two kinds of glutinous and non-glutinous, non-glutinous purple rice skin is purple and the inside is white, but glutinous purple rice skin and the inside is purple, purple rice is fragrant and oily, and it tastes very soft and sticky.
Blood glutinous rice is rice with a purplish-red color in the skin, with a distinct red component. Blood glutinous rice is called blood glutinous rice because the grain quality is only glutinous.
After soaking blood glutinous rice in warm water, the red pigment of the seed coat will be dissolved by the water solution, and then the water will turn into a purple-red color, and the longer the red color will be more intense. After the blood glutinous rice is cooked, the red seed coat will be separated from the rice grains, and the blood glutinous rice is also fragrant.