How can you tell if rice is good or not?

One: Look. The color of the new rice is transparent, the head of the rice (germ) is usually milky white or light yellow, the germ of the new rice usually retains more, and the milky white dots are more obvious; After repeated processing, the milky white germ is almost invisible at the head of the rice, leaving only a small gap, and the color of the aged rice will become dark and brown.

The surface of the new rice is full of grains, uniform and shiny in color. After high-temperature secondary processing, there will be many white grooves and cracks on the surface of aged rice, and there will usually be a lot of gray powder on the surface of aged rice, which looks dull in color.

Two: Smell. When the new rice smells, it will have a fresh smell of rice.

Aged rice usually does not smell fragrant, only the smell of rice bran, and some chemically processed refurbished rice will smell obvious mold and rot smell after being packed in a bag and sealed for a while. Of course, if you smell rice that is particularly fragrant, you also need to be wary of rice with added flavors and other substances.

Three: Pinch. There is more water in the new rice than the old rice, grab a handful in your hand, pinch hard, you will feel very sticky, the particles are smooth and hard, the freshest rice can sometimes be pinched into a ball, and it is not easy to leave residue in the hand after pinching; The surface of aged rice is rough, and it is very loose in the hand, and some refurbished rice will break when pinched, leaving a lot of white residue.

Four: bite. The hardness of new rice is higher than that of old rice. If you put the new rice in your mouth and take a bite, you will obviously feel that the rice grains are very tough and not easy to bite, and they are also lumpy when chewed in the mouth; The old rice crumbles as soon as you bite it, and it is a powdery crumb.

Method 1: Good rice should have a small hat, that is, a yellow germ. The germ occupies only 3% of the area of a grain of rice, but it is 70% of the nutrients of rice. So really good rice is rice with a small hat.

Method 2: Good rice must be new rice. New rice does not have water, so when cooking, the ratio of water to rice should be 1:1, that is, put as much water as you put in rice.

Method 3: Good rice should be able to sprout, and rice that can sprout is good rice.

Method 4: Good rice is pale yellow, not translucent pure white, the whiter the rice, the more likely it is to have the fluorescent agent added to the rice.

Method 5: Good rice should be freshly ground. Milled rice is ground in advance and stored in advance, and it will not be spoiled for a year, while embryo rice must be ground freshly, and the aging period is within 30 days from grinding to consumers, because the germ rice has a freshness period of only 90 days.

First of all, look at whether the rice grains are full, then see whether there are more or less broken rice grains, secondly, look at the crystal clarity of the rice grains, whether there are many white spots or dirty things, and finally see whether the cooked rice grains are distinct and do not fall apart.

The easiest way, you get what you pay for, don't buy and buy cheap to buy bargains.

There are actually two aspects to distinguish good rice, the first is to be optimistic about rice, it is bright in color, and there is the fragrance of rice, whether it is the fragrance of rice before and after steaming, it is still very unique.

Look at the color of the rice, whether it is beige, if it is translucent, it is generally not recommended to buy, it must be that beige, it is the best, it is non-GMO.

How to choose good and bad rice? Teach you 3 simple tricks to easily distinguish between good and bad rice.

According to the national standard "Rice GB1354-2009", China's rice is divided into two levels: ordinary rice and high-quality rice.

According to the classification method of rice, it is divided into three categories:

1. Indica rice: rice made from indica-type non-waxy rice. Rice grains are generally oblong or elongated.

2. The indica rice harvest season is divided into the following two types:

Early Indica: Larger belly white, less hard particles.

Late Indica: Smaller belly white, more hard particles.

3. Japonica rice: rice made from japonica non-cowardly rice. Rice grains are generally oval in shape. According to its grain quality and japonica rice harvest season.

Refer to the following text:Premium: There is skin in the dorsal groove, and more than 85% of the grain rice skin is basically cleaned;

Standard first-class: the dorsal groove has skin, and the skin on the grain does not exceed 1 5, accounting for more than 80%;

Standard second class: the dorsal groove has skin, and the grain skin does not exceed 1 3, accounting for more than 75%;

Standard third class: the dorsal groove has skin, and the skin on the grain does not exceed 1 2, accounting for more than 70%.

The maximum amount of moisture for the purchase of rice and the standard for safe storage of water in major categories shall be prescribed by the provinces, autonomous regions and municipalities directly under the Central Government.

The limit of yellow-grained rice in all types of rice is:

Health standards and animal and plant quarantine items shall be implemented in accordance with relevant national regulations.

The above content refers to: Encyclopedia - National Quality Standards for Rice.

01, Heilongjiang Wuchang Rice Wuchang rice should be needless to say, it is a high-quality rice recognized by the people of the whole country, produced in the black soil of Heilongjiang, because of the high latitude of the local area, the large temperature difference between day and night, and the long growth cycle, so the rice grown not only tastes waxy, but also does not harden after cooling, but also can accumulate more nutrients and unique flavor substances of rice, so the rice fragrance is also stronger.

02. Jilin Shulan rice is recognized as a high-quality rice production area in the Northeast, and Jilin Shulan rice is very famous in the Northeast, but the brand is not as loud as Wuchang rice, so many friends do not know Shulan rice. Shulan City has abundant water sources, numerous rivers, and natural dark brown soil and black soil, the rice grown is neat and slender, with a soft and glutinous taste and a rich rice fragrance, which makes people forget it once they eat it.

1. Identification of the quality of rice

1. Look at the color. High-quality rice is clear white or fine white, shiny, and translucent; Inferior rice has a poor color and a green, yellow, or grayish-brown surface.

2. Look at the grain type. The surface of high-quality rice is bright, uniform in size, firm and plump, complete, and hard, while the substandard rice is uneven in size, broken rice grains, impurities and shelled grains.

3. Look at the belly white. There is a transparent white spot on the abdomen of the rice grain, which is called "heart white" in the center and "outer white" in the outer abdomen. Rice with a small white belly is processed from rice with full grains, and rice with a large white belly is not mature enough.

4. Look at the waist explosion. Transverse cracks on the surface of rice grains are called "burst rice", and the more cracks, the worse the quality. Cooking with this rice will be "pinched", which is not only unpalatable, but also has low nutritional value.

5. Smell the smell. High-quality rice has a normal aroma, inferior rice has a peculiar smell, and low-quality rice has an old-fashioned, sour, or other peculiar smell.

2. Identification of freshness of rice

Fresh rice is white, shiny, fresh in smell, strong in toughness, good taste and strong fragrance when cooked; However, the skin layer of aged rice becomes thicker, the luster is reduced, the rice grains are hard, brittle, and easy to break, and the taste of rice is poor and there is no fragrance.

3. Identification of rice moisture content

Within a few days of purchase, the rice will have a musty smell and a green beige color, which is caused by the high moisture content of the rice. To judge whether the moisture content of rice is too high, the following methods can be used;

1. Visual method. Grab a small handful of rice, put it in the palm of your hand and flatten it, the normal appearance of rice is bright in color, and the grain surface is attached with a small amount of bran powder; However, high-moisture rice is darker in color and has little bran flour on the grain.

2. Dental sensory method. Take a few grains of rice and put them into the opening to chew, normal rice teeth feel hard and crisp, while high-moisture rice tissue is loose and not hard, and the tooth sound is not refreshing.

3. Tactile method. Gently insert your finger into the rice bag, if it is not easy to insert if it is not easy to insert, the moisture will be higher. Hold the rice tightly with your hands, feel smooth and sound, let go of the rice without sticking to your hands, the moisture is low; On the contrary, the moisture is high.

1. Smell: If you smell the peculiar smell of rice, this is a precursor to fever and mildew, and the peculiar smell of rice in the early stage of mildew is not obvious.

2. Look: You can see whether the rice is mildew from the following aspects:

1. Dechaff: Due to the dampness of the rice grains, the unfinished bran skin on the adhered bran powder or the rice grains floats, and the rice grains can be seen to be rough and unclean.

2. Eye-catching: Because the embryonic tissue of rice is loose, containing more protein and fat, the mold will first erode and change the color of the embryo, commonly known as "eye-catching".

3. Tendon: The grooves on the side and back of the rice grains are white, and then gray-white, so they are called tendons, and the color of the rice is dark.

3. Touch: Due to the strong respiration of rice and microorganisms, local moisture condensation, rice grains are moist, called sweating, its hardness decreases, scattering decreases, and it can form a clump when held by hand.

1.The first point of nutrition is that the nutritional value is different. In fact, there is not much difference between the basic nutrients of these two types of rice, such as protein, fat, dietary fiber and vitamin B1, as well as trace elements such as iron, magnesium and zinc, which are contained in both long-grain rice and round-grain rice.

The difference is that the content of vitamin B2, vitamin E, and calcium in round grain rice is more than that of long grain rice, but the content of niacin and selenium in long grain rice is higher than that of round grain rice.

2.The second difference in taste is the difference in taste, the viscosity of long grain rice is worse than that of round grain rice, so it is easy to loosen after cooking, and the steamed rice of this rice is more suitable for making fried rice, and the fried rice looks better and tastes very good. Round-grain rice is more viscous than long-grain rice, and it is more sticky after cooking, so this kind of rice is more suitable for making soup or cooking porridge to drink, the soup looks more viscous, and the taste is soft and glutinous.

3.As mentioned earlier, long-grain rice is more suitable for making fried rice, while round-grain rice is better for soup or porridge, and you can choose to buy long-grain rice or round-grain rice according to your needs.

There are also good and bad rice. Let's take a look at how to distinguish between good and bad rice.

01 Whether the rice is spotted or not.

Carefully observe whether the surface of the rice is spot-free, and if there are spots, it means that the quality of the rice is poor.

02 Smell the smell.

Smell the smell of rice, if there is a moldy smell, then it means that the rice has deteriorated, on the contrary, if there is a fragrant smell, then it means that the quality of the rice is better.

03 The color of the rice.

If you look closely at the color of the rice, if the color of the rice is milky white or pale blue, it means that it is good quality rice, and if it is not, it is fake rice.

04 The form of rice.

If you look closely at the shape of the rice, if there is a lot of broken or incomplete rice, it means that the rice may be old, and if most of the rice is relatively complete, it means that the rice is of good quality.