What is the difference between jiangmi and glutinous rice?

There is no difference, in fact, Jiang rice and glutinous rice are the same type of rice, but in different places, the name is different, in southern China is more accustomed to be called glutinous rice, while northerners prefer to call it Jiang rice.

Jiangmi and glutinous rice are the same. Glutinous rice is the rice from which glutinous rice has been hulled, and it is called glutinous rice in southern China, while it is mostly called jiangmi in northern China. Glutinous rice is the main ingredient for making sticky snacks such as rice dumplings, eight-treasure porridge, and various desserts, and glutinous rice is also the main ingredient for making mash (sweet rice wine).

Jiangmi belongs to a type of glutinous rice, which is generally thin and long, and glutinous rice is generally short and thick. Jiangmi is generally used to make Lantern Festival, while glutinous rice is generally used to make snacks.

Jiang rice and glutinous rice are actually the same, glutinous rice is glutinous rice husked rice, which is called glutinous rice in the south and Jiang rice in the north.

Jiang rice and glutinous rice are both the same kind of rice, both are glutinous rice after hulling, but the name is different.

Glutinous rice is Jiang rice, and Jiang rice and glutinous rice are the same. In fact, it is just that the north and south call glutinous rice differently, the south calls it "glutinous rice", while the north calls glutinous rice "jiang rice". Glutinous rice is divided into two types: indica glutinous rice and japonica glutinous rice.

Glutinous rice is milky white, opaque, and also translucent, sticky, and is divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made from indica-type waxy rice, and the rice grains are generally oblong or elongated; Japonica glutinous rice is made from japonica glutinous rice, and the rice grains are generally oval.

Trait characteristics of glutinous rice:It is the shelled seed kernel of glutinous rice, a gramineous plant.

Elongate-seeded: oblong-elliptic, slightly flattened, 4-5 mm long, mm wide. One end is blunt and round, and the other end is skewed, and there are traces of embryonic detachment.

The surface is light white, opaque and smooth. The texture is hard and floury. After cooking, it is extremely tough and shiny.

The breath is slight and the taste is sweet.

Round seed type: the kernels are short and round, 3-4 mm long and mm wide.

All of them are white, opaque, oblong, and have little hardness.

Jiangmi can be used as a substitute for glutinous rice.

Rice is an indispensable kind of food in daily life, and there are different kinds of differences, like millet, rice, glutinous rice, black rice, Jiang rice, etc., Jiang rice and glutinous rice are not the same, glutinous rice is divided into indica glutinous rice and japonica glutinous rice, and indica glutinous rice is also called Jiang rice, so Jiang rice and glutinous rice are not the same, Jiang rice is just one of the glutinous rice, in simple terms, glutinous rice can be Jiang rice, but Jiang rice is not necessarily glutinous rice, both can be used to make hair cakes, rice cakes and other ingredients.

Jiang rice and glutinous rice can be used to boil porridge, there is no good or bad between the two, the viscosity of boiling out is about the same, the taste is also relatively glutinous, and there is no great difference in the nutrients contained in it.

Three practices of Jiangmi

1. Jiangmi red jujube brown.

Jiangmi soaked in water a day in advance to soften, wrap two leaves in a zongzi, fold the zongzi leaves in half into a funnel shape, load rice and dates, tie them up with ropes, add water that has not been used in the zongzi, press a heavy object, and cook for 3 hours, if it is a pressure cooker, 1 hour can be.

2. Jiangmi lotus.

Put the rice in a bowl, add 100 grams of water, soak it for more than 3 hours and then drain it, wash the lotus root, peel it, cut one end of the lotus root with a knife, set aside, put the soaked rice into sugar, stir it well with chopsticks, pour the stirred rice into the port of the lotus root cut, and at the same time use chopsticks to pound and press it in the lotus root eye respectively, so that the rice is filled tightly, after filling the rice with clean gauze, tie the port with clean gauze, put it in the pressure cooker or rice cooker and add water to cook.

3. Jiang rice noodles.

Add the maltose to the pure remaining water, stir while heating until melted, add Jiang rice flour and stir well, and form a dough that is not soft or hard, cover with a damp cloth, let it stand for one hour, roll out the dough into slices, not too thin and not too thick, and cut it into strips with a knife. Roll the strips into a round shape, cold oil in a cold pan, put the dough embryo in, turn on low heat and slowly heat until the surface of the dough embryo becomes golden, then wrap it with a layer of syrup, and sprinkle some sugar on the surface.

Qinjiang rice and glutinous rice are called differently: in northern China, it is mostly called Jiangmi; In southern China, it is mostly called glutinous rice. Different kinds:

Jiang rice belongs to one of the indica glutinous rice in glutinous rice; And glutinous rice is divided into indica glutinous rice and japonica glutinous rice. Different shapes: The indica glutinous rice in Jiangmi is relatively slender in appearance; Whereas, the japonica glutinous rice of glutinous rice has a rounder shape.

There is no difference between glutinous rice and jiangmi. Because Jiangmi is glutinous rice after it is husked, whether it is Jiangmi or glutinous rice, it is very rich in protein substances. The two are also eaten in the same way, glutinous rice can mainly be used to make more sticky snacks, such as rice cakes.

Jiangmi can be made into Jiangmi cakes, which are soft and delicious.

Difference Between Glutinous Rice and Jiangmi.

Because Jiang rice and glutinous rice are different in name, everyone has a certain misunderstanding about them. Glutinous rice refers to the rice that has been shelled from glutinous rice, but it is called differently in different regions. For southerners, it is more customary to call it glutinous rice, while northerners will call glutinous rice Jiangmi.

Therefore, whether it is river rice or glutinous rice, there is no difference between them in essence.

Difference Between Glutinous Rice and Jiangmi.

Glutinous rice is Jiang rice, glutinous rice is milky white, opaque, viscous, divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made from indica-type waxy rice, and the rice grains are generally oblong or elongated; Japonica glutinous rice is made from japonica glutinous rice, and the rice grains are generally oval-shaped, which is one of the grains that are often eaten at home.

Glutinous rice is often used to make flavorful snacks because of its fragrant and sticky taste, such as rice cakes, lantern festivals, zongzi, etc. Glutinous rice is waxy white, opaque or translucent. It has low water absorption and swelling, large post-viscosity, smooth taste, and is difficult to digest and absorb.

Difference Between Glutinous Rice and Jiangmi.

Long glutinous rice is indica glutinous, with slender grains, pink and white color, opaque, and strong viscosity. There is another kind of round glutinous rice, which belongs to japonica glutinous, the shape is round and short, white and opaque, the taste is sweet and greasy, and the viscosity is slightly inferior to that of long glutinous rice. It is suitable for making zongzi, wine, glutinous rice balls, rice, etc.

Long glutinous rice is grown in the south and can be harvested two or three times a year due to the climate. Round glutinous rice grows in the north, and the climate is colder, so it can only harvest single-season rice.

Jiang rice is glutinous rice, there is no difference. Jiangmi is also called glutinous rice, the south is called glutinous rice, and the north is called Jiangmi, which is one of the grains often eaten at home.

1. Jiangmi is rich in B vitamins, which can warm the spleen and stomach and nourish the central qi. It has a certain relieving effect on spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea;

2. Jiangmi has an astringent effect, and has a good therapeutic effect on frequent urination, but its sex is sticky and difficult to digest, so it is not suitable to eat too much at one time, and it should be eaten after heating. The elderly, children or the sick should be used with caution;

3. Regardless of whether it is sweet or salty, Jiangmi rice cake has a high content of carbohydrates and sodium, which should be stopped in moderation for people with diabetes, overweight or other chronic diseases such as kidney disease and hyperlipidemia;

4. Scientific studies have shown that Jiangmi contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and starch, etc., which is a warm and strong product. The wine made from Jiangmi can be used to nourish the fitness stove and cure diseases. It can be used to make "Eucommia ulmoides glutinous rice wine" with Jiang rice, Eucommia ulmoides, Astragalus membranaceus, wolfberry, Angelica sinensis, etc., which has the effect of strengthening and refreshing, beautifying and longevity, soothing muscles and invigorating blood.

In fact, in essence, glutinous rice and Jiang rice are the same kind of rice, but they are called glutinous rice in the south and Jiang rice in the north.

This kind of rice is white in color, rich in nutrition, soft and glutinous in taste, and is very suitable for making rice cakes, zongzi, boiled porridge and other delicacies. There are two varieties of glutinous rice, one is small round-grained glutinous rice, and the other is slender long-grain glutinous rice.

Round-grain glutinous rice belongs to japonica rice on the branch, which is characterized by being short and round, white in color, good gloss and poor transparency. After cooking, it is easy to break the skin and bloom, the viscosity is very large, the oily ridge is good, and the taste is soft and glutinous. Wrapping zongzi with round-grained glutinous rice makes it easier to absorb the flavor.

Long-grain glutinous rice belongs to the branch of Can, which is characterized by being relatively slender, very white in color, slightly worse in gloss, and slightly better in transparency. After cooking, it is not easy to break the skin, the viscosity is slightly smaller, the taste is chewy, and it is easy to become hard after cooling.

In terms of nutrition, there is not much difference between the nutrition of long grains and round grains. Comparatively speaking, round-grain glutinous rice has a high fat content, long-grain glutinous rice has a high dietary fiber content, and other nutrients are almost the same. When wrapping zongzi, use round-grain glutinous rice if you like soft glutinous, and use long-grain glutinous rice if you like a little chewy.

Optional storage

1. Selection: It is better to choose rice grains that are large and full, with uniform particles, fair color, rice fragrance, and no impurities. If there are a lot of broken grains, the color is dark, there are impurities mixed in the cavity, and there is no unique fragrance of glutinous rice, it indicates that the glutinous rice has been stored for too long and should not be purchased.

2. Storage: It can be placed in a dry and well-sealed container, and it should be stored in a cool place. In addition, you can put a few cloves of garlic in a container containing glutinous rice to prevent insects from growing insects due to the long-term existence of glutinous rice.

The above content reference: Encyclopedia - glutinous rice.