What are the classifications of rice, and there are several classifications of rice

In terms of material appearance, rice is divided into: long-grain rice, medium-grain rice, short-grain rice, patna rice, rose rice, pearl rice, red rice, black rice, etc.

In terms of milling and processing, rice is divided into: white rice, brown rice, supplemented (nutrient) rice, parboiled rice, bagged boiled rice, popcorn or puffed food, milled rice flakes, rice flour (polished rice flour), and instant rice, pre-cooked rice (pre-cooked or ready-to-eat, cold semi-cooked, and easy-to-cook).

In terms of taste and texture, rice is divided into: sticky rice, glutinous rice, and sweet glutinous rice. In terms of use, rice is divided into: rice for pudding and rice for curry.

From the production area, the rice is divided into (probably where it is produced): Basmati rice, Patna rice, Thai fragrant rice, Wuchang rice, Tianjin Xiaozhan rice and so on.

The main types of rice are glutinous rice, japonica rice, and indica rice.

Glutinous rice is grown from glutinous rice, opaque, milky white in color, translucent, viscous characteristics, glutinous rice types can be divided into japonica glutinous rice and indica glutinous rice. Japonica glutinous rice is made of japonica glutinous rice, and the shape of the rice grain is generally oval; Indica glutinous rice is made from indica-type waxy rice, and the shape of the rice grains is generally oval or elongated.

Japonica rice is made from japonica rice without glutinous rice, and the shape of the rice grains is generally oval. According to the ripening season of japonica rice, it is divided into two types: landscaping rice and late japonica rice.

Indica rice is made from indica-type non-waxy rice, and the shape of the rice grains is generally oblong, or elongated. According to the different maturity period of indica rice, it is generally divided into early indica rice and late indica rice.

Rice is divided into 3 types in the country, namely indica rice, japonica rice, and glutinous rice.

1. Indica rice. Indica rice is rice made from indica-type non-waxy rice, and the rice grains are elongated, and the longest is more than 7 mm, so it is also called long-grain rice. Indica rice has a crisp texture, large oiliness and low viscosity, and the color is mostly white and transparent, and the rice yield is relatively high.

According to the rice harvest season, it is divided into early indica rice and late indica rice. Indica rice is mainly cultivated in the south, such as Lianghu Liangguang, Jiangxi, Sichuan and other provinces. In the international market, Thai rice has a long grain shape and strong rice flavor, and is exported to many countries.

2. Japonica rice. Japonica rice is rice made from japonica non-glutinous rice, and the rice grains are oval or round, so it is also called round-grain rice. Japonica rice is hard, oily, sticky, waxy and white, transparent or translucent, soft and delicious, but the rice yield is low.

According to the harvest season, it is divided into early japonica rice and late japonica rice, which are mainly planted in North China, Northeast China, Southern Jiangsu and Sihong, Jiangsu Province, and other regions, and the common Northeast rice is japonica rice. The yield of japonica rice is much lower than that of indica rice.

3. Glutinous rice. Glutinous rice, also known as Jiang rice, is milky white in color and opaque, but becomes transparent and viscous after cooking. These 3 types of rice, indica and japonica rice are very important to us because they are the staple food. Due to their different natures, the appropriate practices are also different.

Tips for picking rice:

1. Look at the color: generally there are black spots and impurities, high humidity, and can not be dispersed immediately after being kneaded into a ball in the hand, this kind of rice is likely to be contaminated with aflatoxin, and a small amount of long-term intake will have a certain impact on the body.

2. Look at the belly white: Generally, one end of the rice is part white, which is the belly white, the more belly white, the less protein content, and the poor taste.

3. Look at the hardness: the greater the hardness of rice, the higher the protein content, and the starch content with small hardness is relatively more, and the higher the protein content in rice, the better.

4. Smell the smell: The processed rice smells like the fragrance of rice, while the aged rice will oxidize a small amount of fatty acids in the rice after being exposed to the air for too long, which will mask the fragrance of the rice and even have a peculiar smell.

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

1.The rice grains of japonica rice have two shapes: oval or round, the rice grains are plump and waxy white in color, and the rice cooked in japonica rice is very sticky and soft in taste, but the rice yield of japonica rice is low.

Japonica rice is mainly produced in Northeast China, North China and southern Jiangsu, and the yield is not high. The representatives of japonica rice include Shanghai japonica rice, Xiaozhan rice, etc.

2.Indica rice grains come in two shapes: elongated or oblong, and the biggest feature is that they are long, and a grain of indica can reach up to seven millimeters in length.

The rice cooked from indica rice is less sticky and has a high rice yield. Indica rice is divided into early indica rice and late indica rice, early indica rice is more crumbly textured, slightly less sticky, and slightly worse quality than late indica rice, and late indica rice is hard, oily, and of better quality. Indica rice is mainly produced in China's Lianghu, Liangguang, Jiangxi, Sichuan and other regions, and the representatives of indica rice include Qimei in Guangdong, Thai rice, etc.

3.Glutinous rice is milky white, opaque before cooking, transparent after cooking, viscous, generally not used as a staple food, but used to make some pastries, such as zongzi, lantern festival, etc. Glutinous rice is also divided into two types: indica glutinous rice and japonica glutinous rice, japonica glutinous rice has a large stickiness and better quality than indica glutinous rice.

Rice buying tips.

When choosing bagged rice, as long as you learn to read the label, you can easily pick out the good rice. The label is the "ID card" of rice, indicating the origin, name, quality grade and other information, there is a national standard on the label, as long as you can see this line of standards, it is a product that has passed the test.

At present, the national standard implemented by rice is: GB T1354-2018, as long as this standard number is printed on the label, it has met the product standard of "high-quality rice", and it can be purchased with confidence.

Rice is mainly divided into:

1. Indica (xiān) rice.

Indica rice is rice made from indica-type non-waxy rice 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.

2. Japonica (jīng) rice.

Japonica rice is rice made from japonica non-glutinous rice. 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 2, the color is waxy white, transparent or translucent, the texture is hard and tough, the viscosity and oiliness are large after cooking, soft and delicious, but the rice yield is low.

3. Glutinous (nuò) 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, mostly used to make cakes, zongzi, lantern festival, etc., as well as raw materials for winemaking.

4 kinds. The national standard rice, the implementation standard is GBT19266, this kind of rice is also known as true Wuchang rice. The implementation standard is GBT20040, which is known as Founder Selenium-rich Rice, which contains very high selenium and has high nutritional value.

The implementation standard is GBT18824 real Panjin rice, which has a good taste and lower nutritional value, and the taste can be comparable to Wuchang rice.

1. National standard rice, its implementation standard is GBT19266, this kind of rice is also known as true Wuchang rice, the taste of this rice, compared to the taste of other rice is the most delicious, this rice is also known as the best grain rice in China.

2. The implementation standard is GBT20040, which is called Founder Selenium-rich Rice, which contains very high selenium and has high nutritional value.

3. The implementation standard of rice is GBT22438, and the name is Yuanyang **qing, which can also reach the national first-class standard of high-quality rice.

4. The implementation standard of rice is GBT18824 real Panjin rice, which has a delicious taste, but the nutritional value is lower, and the taste can be comparable to Wuchang rice.

How to store rice.

1. Rice utensils should be clean and strict. It is best to put the rice in a jar, jar, bucket and have a tight lid. If you use cloth to bag rice, you should put a plastic bag on the outside of the cloth bag and tie the bag tightly.

2. Soak the cloth bag in the boiled pepper water, put the dried rice in the air-dried bag, and then wrap some new peppercorns with gauze, and put them on the top, middle and bottom of the rice respectively. Tie the bag tightly, so that it can not only prevent mildew, but also repel insects.

3. Mix kelp and rice in a ratio of 1:100 by weight, and take out the kelp every week to dry to remove moisture, which can keep the rice dry and not mildew, and can kill rice worms.

4. Put a few crab shells, turtle shells or shallots in the rice bucket to prevent insects.

5. The storage temperature is best between 8 and 15.