The difference between good rice and bad rice
High-quality rice: The rice grain is full, clean and shiny, with shallow longitudinal grooves, translucent section and white when broken. It smells fresh, and the steamed rice grains are shiny, chewy and fragrant.
Inferior rice: the rice grain is not full and thin, with deep longitudinal grooves and no luster, and the cross section of the rice grain remains brown or grayish white. Old rice has poor luster, loose texture, light and rough taste, low viscosity and musty or other peculiar smell. Moldy rice grains are mostly green, yellow, taupe and auburn, so they should not be used.
1, japonica rice
Japonica rice is a kind of rice, which has been cultivated in China for more than 6900 years. Japonica rice is relative to indica rice and glutinous rice. Rice in China can be divided into three categories: japonica rice, indica rice and glutinous rice. Japonica rice is the grain of japonica rice, which belongs to non-waxy rice and is mainly produced in rice areas north of the Yangtze River in China. In terms of viscosity, glutinous rice is the strongest, indica rice is the weakest, and japonica rice is in the middle, so people who like to eat japonica rice are the most. Half of the world's population lives on japonica rice.
2. Indica rice
Indica rice is the most abundant rice in China, and Guangdong, Hunan, Sichuan and other provinces are the main producing areas. Indica rice is rice made of non-waxy indica rice, which is called indica rice. The grain shape of rice is slender or rectangular, and the rice is more than 7 mm long. After cooking, the rice yield is high, the viscosity is low, and the rice quality is crisp. Many indica rice varieties are planted in southern China, and rice-wheat rotation can be carried out in the Yangtze River basin.