What are the varieties of high quality rice?

High-quality rice includes Chaganhu rice, Wuchang rice, floral rice, and Northeast long-grain fragrant rice.

The varieties of rice are indica rice, japonica rice, glutinous rice, brown rice, white rice, parboiled rice, and broken rice, of which indica, japonica rice, and glutinous rice are domestic classifications, and the remaining four are international classifications. The quality of Chinese rice is graded according to the processing accuracy, and it is divided into four grades: first, second, third, and fourth.

Indica rice refers to rice made of indica-type non-waxy rice, with slender or oblong grain shape, less viscosity, and brittle rice quality.

Japonica rice refers to the rice milled with japonica non-glutinous rice, the rice grain is oval or round, plump and fat, the color is waxy white, transparent or translucent, mainly produced in North China, Northeast China, southern Jiangsu and other places.

Glutinous rice, also known as Jiang rice, is milky white in appearance, opaque, transparent after cooking, viscous and generally not used as a staple food, mostly used to make pastries, zongzi, lantern festival and other foods, and is also commonly used as a raw material for winemaking.

1. Rice is divided into three categories, namely indica rice, japonica rice and glutinous rice, of which indica rice is divided into early indica rice and late indica rice according to the harvest season, and can be divided into long-grain indica rice and medium-grain indica rice according to length.

2. Japonica rice can be divided into early japonica rice and late japonica rice according to the harvest season, and glutinous rice can be divided into indica glutinous rice and japonica glutinous rice. Its shape characteristics are different and the state is the same, and the indica punch rice and japonica rice are particularly important, and the indica rice is the largest. The yield per mu of rice is about 500-600 catties per year combined with the factors of each bright seed.

Rice varieties include indica, japonica, glutinous, brown, white, parboiled, and broken rice. 1. Indica rice: Rice made from indica-type non-waxy rice is called indica rice.

Rice grains are elongated or oblong in shape. 2. Japonica rice: It is rice made from japonica non-glutinous rice.

3. Glutinous rice: also known as Jiang rice, milky white, opaque, transparent, viscous and small swelling after cooking, generally not used as a staple food, mostly used to make cakes, zongzi, Lantern Festival, etc., as well as raw materials for winemaking. <

Rice varieties include indica, japonica, glutinous, brown, white, parboiled, and broken rice.

1. Indica rice: Indica rice is called indica rice made from indica-type non-waxy rice. Rice grains are elongated or oblong in shape.

2. Japonica rice: Japonica rice is rice made from japonica non-glutinous rice. Rice grains are generally oval or round in shape.

3. Glutinous rice: Glutinous rice, also known as Jiang rice, is milky white, opaque, transparent after cooking, viscous and small, generally not used as a staple food, and is mostly used to make cakes, zongzi, lantern festivals, etc., as well as raw materials for winemaking.

4. Brown rice: Rice is brown rice after processing and only the chaff is removed.

5. White rice: After further processing, the brown rice is milled to remove the cortex and embryo (i.e., fine bran), and basically only the endosperm remains, that is, the white rice or rice we usually eat.

6. Parboiled rice: Parboiled rice is rice made by soaking it in hot water, heating it with steam and then drying it, and then milling it.

7. Broken rice: The part of the rice that is crushed during processing is called broken rice. Thai broken rice is divided into white broken rice and small white broken rice.

Rice is sweet and flat, has the effect of nourishing the middle and invigorating the qi, strengthening the spleen and stomach, benefiting the essence and strengthening the will, etc., and is known as the first of the five grains, and is one of the main grains of the Chinese people. So, what are the varieties of rice? Let me answer for netizens.

1. There are three varieties of rice: japonica rice, indica rice and glutinous rice.

2. Japonica rice. It is a common staple food of rice. It 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 Northeast China. 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.

3. Indica rice. Rice made from indica-type non-waxy rice is called indica rice. The shape of the rice grain is slender or oblong, the length of the elder is more than 7 mm, the rice yield is high after cooking, the viscosity is small, the rice is brittle, it is easy to break during processing, the cross-section is oblate, the color is white and transparent, and there are also translucent and opaque.

According to the rice harvest season, it is divided into early indica rice and late indica rice.

4. Glutinous rice. Also known as Jiangmi, it is milky white, opaque, transparent after cooking, sticky, small swelling, generally not used as a staple food, mostly used to make cakes, zongzi, lantern festival, etc., as well as raw materials for winemaking. Glutinous rice is also divided into indica japonica.

No matter what kind of rice it is, it is very nutritious, so everyone must eat more rice.