What is the difference between glutinous rice and rice? Is glutinous rice a type of rice

In fact, what we eat is not glutinous rice, it is generally common rice. Glutinous rice and rice are mainly distinguished from the following points:

1. Glutinous rice and rice in terms of appearance:

High-quality rice is white and transparent, but glutinous rice is not glutinous rice: generally it looks like a long oval is more slender, and some glutinous rice is oval, but relatively round, fat and chubby. The color of glutinous rice is relatively white and opaque, but rice is different, rice is not very white, and most of it is transparent.

Second, in terms of taste: the rice cooked from glutinous rice is clumped and does not swell. Many, sticky, sticky teeth, but rice generally does not grind teeth, it tastes soft and fragrant, swells larger than glutinous rice, and generally does not form clumps.

Third, from the perspective of finished products.

The difference is that rice is generally used as our staple food and eaten every day, while glutinous rice is mostly made into snacks and porridge to eat. But there are exceptions, some porridges need to use glutinous rice, and you can also use rice instead, but it will weaken the viscous taste.

1. The main ingredients are different: the main ingredient of rice usually used to steam rice and cook porridge is amylose, while the starch of glutinous rice is almost all amylopectin, and glutinous rice is not easy to be digested and absorbed by the human body compared with rice. 2. Different usage:

Glutinous rice is generally not used as a staple food, but can be used to make pastries, zongzi, Lantern Festival, winemaking, etc.; Rice is the staple food, mainly steamed rice and porridge.

Glutinous rice is not a type of rice. These are two different types of rice. Glutinous rice is the rice from which glutinous rice has been hulled, and rice is rice from which the seeds of rice have been husked.

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 used to make sticky snacks, such as zongzi and eight-treasure porridge.

The main ingredient of various desserts, glutinous rice is also used to make mash (sweet rice wine).

The main raw material.

Rice is also known as rice.

Rice is one of the staple foods of the Chinese, which is made from the husks of the seeds of rice. Amino acids in rice.

The composition is relatively complete, the protein is mainly rice promine, which is easy to digest and absorb, whether it is a family meal or a restaurant, rice is essential.

Introduction to Glutinous Rice:

There are two types of glutinous rice: indica glutinous rice and japonica glutinous rice. 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, also known as Jiang rice, is thin in shape and is one of the grains that are often eaten at home.

Because of its fragrant and sticky taste, it is often used to make flavorful snacks, such as rice cakes and Lantern Festival.

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.

1. In terms of eating methods, the difference is that rice can be used as our staple food and eaten every day, while glutinous rice is mostly made into snacks and porridge to eat. 2. In terms of taste, several volumes of rice cooked from glutinous rice are cemented into a clump and do not expand much, but they are viscous, bright and transparent, and the rice cooked from rice is expanded and scattered, and the viscosity is small. 3. In terms of appearance, high-quality rice is white and transparent, while glutinous rice is not.

Rice, cemented into a clump, not much swelling, but viscous, bright and transparent, rice boiled into rice, the grains are swollen and scattered, and the viscosity is small. 3. In terms of appearance, high-quality rice is white and transparent, while glutinous rice is not. Glutinous rice is oblong and slender, while rice is oval and round.

The color of glutinous rice is milky white or waxy white, opaque, and there are also translucent (commonly known as yin glutinous), and the whiteness of the rice belly is small, mostly transparent and translucent, and shiny. Understand the TV network

The difference between glutinous rice and rice: different appearance, different taste, different practices, and different uses.

1. Different appearance: raw rice has good light transmittance, whether it is japonica rice or indica rice, it is mostly translucent. The light transmittance of glutinous rice is relatively poor.

There are also japonica glutinous rice and indica glutinous rice in glutinous rice, the former rice grain is oval, the latter rice grain is slender or oblong, in the state of raw glutinous rice, are milky white, opaque, opaque, opaque.

2. Souwei has a different taste: the food made of glutinous rice tastes sticky and soft, fragrant and smooth. The amylose content in rice is higher, and the amylopectin content is not as high as in glutinous rice.

Therefore, the food made from rice has a tough taste, which is not as sticky and soft as glutinous rice, and it is easier to chew.

3. The method is different: when making glutinous rice, you need to soak the glutinous rice for a long time in advance, and even need to refrigerate and soak it overnight, so that the glutinous rice is soft enough. When making rice, you don't need to soak it in advance, so you can take it for a long time, or even add water to the pot without soaking.

4. Different uses: In addition to making glutinous rice, glutinous rice is often used to make various soft and glutinous foods, such as glutinous rice cakes, glutinous rice cakes, glutinous rice cakes, rice dumplings, rice balls, etc. Rice is more commonly used as a staple food in daily life, steamed rice or porridge.

Food culture

Rice originated in the Yangtze River Basin of China, but it is not possible to verify when and when the recessive mutation of glutinous rice was screened and when it originated. Glutinous rice has been recorded in the Book of Songs, and later glutinous rice spread to the east and southwest, and also formed their own glutinous rice food culture in Japan, South Korea and Southeast Asian countries, and has been passed down to this day.

Zongzi and glutinous rice balls are the special glutinous rice foods of the Dragon Boat Festival and the Lantern Festival respectively, representing the long-standing traditional culture of our country and being deeply loved by people. Glutinous rice is the key raw material for zongzi processing, and most of the major zongzi brands have their own glutinous rice production bases. At this stage, the innovation of zongzi quality is limited to the filling and shape, and its core raw material, glutinous rice, has rarely changed.