When is the rice maturation season generally?

Rice maturation can be divided into several different varieties of rice. Early rice matures in early to mid-July each year; middle rice matures in mid to late September each year; late rice matures in early to mid-October each year. The sowing time for different rice varieties also varies each year, and depending on the differences between northern and southern regions, there will be different time requirements.

Introduction to the Main Rice Categories

1. Indica rice and japonica rice

Indica rice (Oryza sativa subsp. indica) is a medium-stickiness rice, widely grown in tropical regions, and can mature multiple times a year. After husking into indica rice, it appears slender and low in transparency. It is usually used for radish cake, rice noodles, and fried rice.

Japonica rice (Oryza sativa subsp. japonica) is grown in temperate and cold regions and can only mature once a year. After husking into japonica rice, it appears round, short, and transparent. Its cooking characteristics fall between those of glutinous rice and indica rice. It is used as ordinary table rice.

2. Early, middle, and late rice

The fundamental difference between early, middle, and late rice lies in their different responses to light. Early and middle rice are not sensitive to light and can mature normally when planted in any season throughout the year. Late rice is very sensitive to short-day conditions and strictly requires short-day conditions to pass through the photoperiod stage and to head and set grain.

3. Non-glutinous rice and glutinous rice

Glutinous rice has the highest stickiness and is further divided into japonica glutinous rice and indica glutinous rice. After cooking, the rice is softer and stickier. Japonica glutinous rice is usually used for brewing wine and rice cakes, while indica glutinous rice is used for eight-treasure porridge and zongzi.

Non-glutinous rice is our most common staple food. Glutinous rice is used for making pastries or brewing wine. The main difference between the two lies in the strength of the grain's stickiness: glutinous rice is highly sticky, while non-glutinous rice is less sticky.

4. Upland rice and paddy rice

Upland rice can also be called dryland rice. It is actually much the same as the main varieties of paddy rice, and likewise has the two subspecies indica and japonica. Some rice can be planted directly in dry land but yields less, and can also be planted in paddy fields.