Round glutinous rice belongs to japonica glutinous rice, which is round and short in shape, white and opaque, sweet and greasy in taste, slightly lower in viscosity than long glutinous rice, and suitable for making zongzi, fermented rice, glutinous rice, etc. However, long glutinous rice, namely indica glutinous rice, is slender, white, opaque and sticky, and is suitable for making salty rice food, such as rice with oil, meat dumplings, pearl pills, rice cakes and other rice foods that will be heated repeatedly. When using long glutinous rice as a material, it will not become too soft and rotten due to secondary cooking.

Use of round glutinous rice and long glutinous rice

Glutinous rice, also known as glutinous rice, is the shelled kernel of Gramineae rice (glutinous rice), which is milky white and opaque; Some are translucent and sticky. It is mainly divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made of indica glutinous rice, and the rice grains are generally oblong or slender. Japonica glutinous rice is made of japonica glutinous rice, and the rice grains are generally oval.

There is basically no difference in nutritional value and composition between round glutinous rice and long glutinous rice, but there is a big difference in taste between them. Long fermented rice has high viscosity, hard taste and strong aroma, but it is very easy to regrow; Round glutinous rice tastes soft and is not easy to regrow. In addition, there is a certain difference in price between the two. The price of long steamed rice is lower than that of round glutinous rice.

The biggest characteristics of glutinous rice are low amylose value and high amylopectin value (colloidal starch). After cooking, the viscosity is quite high, but the taste is harder than ordinary rice, and it is easy to digest and not cold. Therefore, glutinous rice is rarely eaten directly as the main meal, and it is mostly used to make rice products for the New Year. Compared with long glutinous rice, round glutinous rice tastes better.