Is japonica rice the rice you usually eat? Japonica rice is still delicious rice

It is also rice, but it is the same kind and different kind of rice that is often eaten in the north, and the rice produced in the south with three crops a year is called japonica rice Compared with the two, the shape of rice in the north is more sleek Good rice is generally more transparent The shape of japonica rice is thin and long in comparison Japonica rice is the product of grain, and the soil is cropped, so japonica rice enters the stomach, and its color is white, so it enters the lungs. The essence of the seedlings are submerged in the rice, and the japonica rice is different from other grains, born in the water for a long time, the essence of the water is very thick, so it has a great ability to nourish and nourish the lungs and stomach, and it is very suitable for the evidence of yin deficiency and thirst in the lungs and stomach. The function of japonica rice is about the same, but the use of Zhongjing japonica rice is even more wonderful.

Japonica rice is generally not eaten as a daily meal, but it can be purchased at large supermarkets.

Japonica rice is a type of rice and is sometimes referred to as rice. In fact, japonica rice is the rice that is usually eaten for cooking, the rice grains are short and thick, oval, and transparent, and it looks like it is "oily". Indica rice has small viscosity and large swelling, japonica rice has medium viscosity and swelling, and glutinous rice has large viscosity and small swelling.

Japonica rice, also known as rice, is divided into morning, middle and evening, south japonica temperature, red japonica chen japonica fever, white japonica new japonica cool. Japonica rice porridge is the most nourishing and suitable for all ages. Since ancient times, Chinese people regard porridge as a delicacy, japonica rice porridge, fragrant, unique flavor, Southern Song Dynasty Lu You wrote in "Eating Porridge":

Everyone in the world has been learning for many years, and I don't realize that for a long time, at present, I have to be easy to law, and only eat porridge to the gods. "In addition to boiling porridge, japonica rice can be steamed, stewed, and made into rice cakes. Japonica rice is rich in starch, protein, fat, fiber, vitamins (B1, A, E) and trace elements.

It has the effects of strengthening the spleen and stomach, replenishing the middle and invigorating qi, strengthening the muscles and bones, growing muscles, clearing blood fat and five internal organs, quenching thirst, stopping deficiency, cold and diarrhea. But although fine japonica rice is delicious, it is not as nutritious as brown rice. Oh.

Japonica rice is the rice that is usually eaten.

Japonica rice is delicious.

When the japonica rice is grown, steamed and eaten, it is the pure regret waiting for its uniqueness. A mouthful of japonica rice grains full of rice fragrance, and then chew it carefully, only to feel that the rice grains are very soft but a little tough, the taste is very good, but also very soft and glutinous, delicious and unique.

The japonica rice is high in amylopectin, rich in viscosity, and can be completed into a viscous paste after cooking, which is fragrant to eat. This means that japonica rice tastes better than regular rice.

How to make japonica rice delicious?

1. Red bean and japonica rice porridge

Wash the rice and put it in the pot in the morning, wash the red dates and put them in, add water to the scale, select the porridge function, press the start of work, when the time is up, open the lid, boil the porridge, put it in the bowl and add a little brown sugar to make it!

2. Lily japonica rice porridge

Put enough water in the casserole, boil over high heat, rinse the japonica rice with water and put it in the pot of boiling water, soak the barley seeds with water in advance until they swell, put the soaked barley seeds into the pot, then put the red dates and wolfberries, stir the ingredients in one direction with a spoon several times, boil over high heat, boil until the water in the pot boils, skim off the foam with a spoon when there is foam, turn to medium and low heat to boil.

During the period, stir the ingredients with a spoon in one direction, cook until the rice grains in the pot bloom, wash the mud on the surface of the fresh lily with water, break it open and tear off the variegated substances on the surface of the lily with your hands, put the processed lily into a casserole, and continue to cook over medium-low heat for about 5 minutes until the lily is ripe!

Japonica rice is the rice that is usually eaten.

Japonica rice is cultivated all over China and has been cultivated for more than 6,900 years, making it one of the specialties of Chinese food culture. Japonica rice is rice made from japonica non-glutinous rice. Rice grains are generally oval or round, the rice grains are plump and fat, the cross-section is nearly round, the ratio of length and width is less than two, the color is waxy white, transparent or translucent, the texture is hard and tough, the viscous oiliness is large after cooking, soft and delicious, but the rice yield is low.

According to the harvest season, japonica rice is divided into early japonica rice and late japonica rice. Early japonica rice is translucent, with a large white abdomen, few hard plasmids, and poor rice quality. Late japonica rice is white or waxy white, with a small white belly, many hard plasmids, and excellent quality.

Tips for buying japonica rice

1. Pick up a small pinch of rice, put it on your mouth and take a few breaths or rub it with your hands and put it under your nose to smell it.

2. Take a few grains of rice and chew it in your mouth, good rice will have a natural sweet taste.

3. The size of good rice is basically the same, white and crystalline.

All in all, the high-quality japonica rice grains are relatively neat, shiny, relatively dry, no rice worms, no sand grains, very little rice ash, less broken rice, smell a clear fragrance, no mildew. Poor quality rice, dark color, broken rice, heavy gray, damp and musty smell.

Japonica rice is a type of rice that has been cultivated all over China and has been cultivated for more than 6,900 years, and is one of the specialties of Chinese food culture. It is mainly produced in North China, Northeast China and Southern Jiangsu. The famous Xiaozhan rice and Shanghai white japonica rice are all excellent japonica rice.

It is rice made from japonica non-glutinous rice.

Japonica rice grains are generally oval or round in shape. The rice grains are plump and fat, the cross-section is nearly round, the ratio of length and width is less than two, the color is waxy white, transparent or translucent, the texture is hard and tough, the viscous oiliness is large after cooking, soft and delicious, but the rice yield is low.

According to the harvest season, japonica rice is divided into early japonica rice and late japonica rice. Early japonica rice is translucent, with a large white abdomen, few hard plasmids, and poor rice quality. Late japonica rice is white or waxy white, with a small white belly, many hard plasmids, and excellent quality.

The yield of japonica rice is much lower than that of indica rice.

Japonica rice is relatively thick and short, Cantonese people call it "fat rice", the porridge rice cooked is relatively soft, and the common Northeast rice, pearl rice, and Jiangsu round rice all belong to japonica rice. Japonica rice is the seed kernel of japonica rice, also known as rice.

Its taste is sweet and light, its nature is peaceful, eaten every day, japonica rice can nourish stomach qi and grow muscles; "Shijian Materia Medica" also believes that japonica rice has a good effect of nourishing the spleen and stomach, nourishing the five internal organs, and strengthening strength.

Stem rice is not rice, these are two different kinds of rice, so it is necessary to distinguish them.

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Rice, also known as "rice", is divided into three types: japonica rice, indica rice, and glutinous rice. Therefore, japonica rice belongs to rice, and it is one of the varieties of rice. Japonica rice is relatively thick and short, viscous and small, the Cantonese people call it "fat rice", the porridge rice cooked is relatively soft, and the common japonica rice is:

Northeast rice, pearl rice, Jiangsu round rice, etc.

Difference Between Japonica and Rice.

Japonica rice is a type of rice, and the difference between it and rice is mainly different from indica rice and glutinous rice.

Indica rice is the most produced rice in China, with Guangdong, Hunan, Sichuan and other provinces as the main production areas. Indica rice grains are slender or oblong, the length of the elderly is more than 7 mm, the rice yield is high after cooking, the viscosity is small, the rice quality is brittle, and the oiliness is large. Common indica rice are:

Silk Miao rice, cat's tooth rice, Thai fragrant rice.

Glutinous rice is mostly called Jiangmi in the north, and it is the main raw material for making sticky snacks (such as zongzi, eight-treasure stall shouting type infiltration porridge, and various desserts) and brewing rice wine. There are two kinds of glutinous rice, long glutinous rice (indica glutinous) and round glutinous rice (japonica glutinous), long glutinous rice has slender grains, pink and white color, opaque, and strong viscosity. The round glutinous rice is short in shape, white and opaque, sweet and greasy in taste, and slightly inferior in viscosity to long glutinous rice.

Japonica rice is mainly produced in Northeast China, the grain is generally oval or round, the rice grain is plump and thick, the cross-section is nearly round, the ratio of length and width is less than two, the color is waxy white, transparent or translucent, the texture is hard and tough, the viscous oiliness is large after cooking, soft and delicious, but the rice yield is low. Northeast rice, pearl rice, and Jiangsu round rice all belong to japonica rice.

and Indica which is suitable for steaming rice.

Netizens contribute, I want to ask questions, I want to contribute.

Rice is one of the most common staple foods in our daily lives and the most consumed food in our daily lives. Nowadays, rice is very delicious when steamed. But while you usually eat rice, do you know that rice is also divided into japonica rice and indica rice?

Which is better for steaming rice, japonica or indica? I'm going to answer it for you today.

1. Which is suitable for steaming rice, japonica rice or indica rice.

Indica. Compared with japonica rice, indica rice has longer grains, whiter beige, high water absorption, sufficient rice output, and higher nutrient content, so rice steamed with indica rice is more delicious.

2. Types of rice.

1.Rice. Japonica rice is the seed kernel of japonica rice, and it is the most common type of rice in our daily life.

It is rumored that japonica rice has been used as a staple food in China for more than 2,000 years. In daily life, if the rice purchased for burn cultivation has a shorter, thicker oval shape, then it must be japonica rice. Japonica rice is transparent and tough, with a low rice yield, and is viscous and oily after cooking, which is suitable for cooking porridge and can also be made into popcorn.

2.Indica. Indica rice, also known as long rice and fairy rice, is longer than japonica rice and belongs to a special type of rice.

Indica rice is slender, whiter in color, and less transparent, but due to its strong water absorption, high rice yield and large expansion after steaming, indica rice is more suitable for steaming rice to eat, and it is the most commonly eaten rice we usually eat. At the same time, indica rice has a higher nutritional value content and less fat content, which is also a big reason for being a steamed rice variety.

3.Glutinous rice. Glutinous rice, also known as Jiang rice, is milky white, opaque, and extremely sticky, which is suitable for making sticky snacks to eat.

A large number of zongzi, rice cakes and other foods that we eat in our daily life are made of glutinous rice, and glutinous rice can also be used to brew mash, rice wine and other drinks, which is an important food raw material. 

Now everyone must know what types of rice are and what different types of rice can be used for. Rice has a long history, according to investigation, as early as 13,000 years ago, human beings began to grow and eat, and now it has become the largest staple food consumed by the people of our country. Nowadays, there is enough rice to eat, and at the same time, it is inseparable from the hard work of generations of scientists, everyone must learn to save food and refuse to waste while eating well.

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1. Different colors.

Although there is no difference between japonica rice and rice in terms of appearance and planting method, the color of the grains of japonica rice and rice is not the same, japonica rice is a little waxy and white, and the picture below shows japonica rice on the left and rice on the right.

2. The output is different.

In terms of yield, the yield of ordinary rice is much higher than that of japonica rice, so in terms of planting area, ordinary rice is much more extensive.

3. Taste. In terms of **, japonica rice is a little more expensive than ordinary rice. In terms of taste, japonica rice should be more resilient and chewy.

Mainly produced in Northeast China, the grain is generally oval or round, the rice grain is plump and thick, the cross section is nearly round, the ratio of length and width is less than two, the color is waxy white, transparent or translucent, and the texture is hard and tough.