What is the difference between japonica rice and rice? You'll understand after reading

Rice is one of the staple foods of us Chinese people, and every time we go to the market to buy it, we can see all kinds of rice. What is the difference between japonica rice and rice?

1. The difference between japonica rice and rice

Rice is a broad category, which is further divided into japonica rice, indica rice, and glutinous rice; japonica rice is one type of rice. Japonica rice and rice cannot be compared with each other; it differs from indica rice and glutinous rice, which are also types of rice, in certain respects such as grain shape, texture, and taste.

2. The classification of rice

1. Japonica rice

It is mainly produced in Northeast China. The grains are generally oval or round, plump and thick, with a cross-section that is nearly circular; the ratio of length to width is less than two, and the color is waxy white, appearing transparent or semi-transparent. The texture is hard yet chewy, and after cooking it is both sticky and oily, soft and delicious; the porridge or rice cooked from it is relatively soft and smooth.

Common japonica rice includes: Northeast rice, Jilin rice, pearl rice, and so on.

Japonica rice is a very nutritious food. Cooking it into porridge makes a particularly nourishing and delicious porridge.

2. Indica rice

It is the type of rice produced in the greatest quantity in China, with Guangdong, Hunan, Sichuan, and other provinces as the main producing areas. The grains are slender or long oval, with the longest length at more than 7 mm. After steaming or boiling, the rice yield is high, the stickiness is relatively low, the grain texture is relatively crisp, and the oiliness is high.

Common indica rice includes: simiao rice, cat-tooth rice, and Thai fragrant rice.

3. Glutinous rice

There are two kinds of glutinous rice: long-grain glutinous rice (indica glutinous rice) and round-grain glutinous rice (japonica glutinous rice). Long-grain glutinous rice grains are slender or long oval, milky white in color, opaque, and highly sticky. Round-grain glutinous rice grains are oval, white and opaque, with a sweet and cloying taste, and their stickiness is slightly lower than that of long-grain glutinous rice.

In the north, glutinous rice is often called jiangmi, and it is the main ingredient for making sticky snacks (such as zongzi, eight-treasure porridge, and various desserts) and for brewing rice wine.

The above is a brief introduction to rice, and I hope it has some reference value for everyone.