Indica rice: the rice grain is slender or rectangular, the rice is crisp, the color is mostly white and transparent, the viscosity is small and the expansion is large.
Japonica rice: The rice grain is translucent, ovoid or ovoid, with waxy white color, bright surface, small white belly, small swelling and high viscosity.
Glutinous rice: the rice grain is waxy white, opaque or translucent, with low water absorption and expansibility and high viscosity.
I. Indica rice
1, function introduction
(1) Indica rice is the grain of indica rice and belongs to non-waxy indica rice.
(2) Indica rice grains are slender or rectangular, the rice length can reach more than 0.7cm, the rice quality is crisp, the cross section is oblate, and the color is mostly white and transparent.
(3) Indica rice can be divided into early indica rice, middle indica rice and late indica rice according to planting season and growth period. Among them, the rice grains of early indica rice are powdery white, wide and short, with high whiteness, rich farinaceous quality, crisp texture and poor quality. However, the rice grains of late indica rice are transparent or translucent, slender and slightly flat, with fine texture, low whiteness, hard grains, high oiliness and good quality.
2, the main producing areas and common varieties
(1) The main indica rice producing areas in China are Hubei, Guangdong, Guangxi, Jiangxi, Sichuan and other regions.
(2) The common indica rice are Maoyami, Simiao, China fragrant rice and Thailand fragrant rice.
3. Main uses
Indica rice is less sticky, more swollen and has higher yield. The cooked rice is more bulky and more suitable for making rice noodles, radish cakes or fried rice.
Second, japonica rice.
1, function introduction
(1) Japonica rice is the grain of Japonica rice, which belongs to non-waxy rice.
(2) Japonica rice grains are translucent oval or oval, short and generous, waxy and white in color, bright in surface, small in belly and high in rice yield.
(3) Japonica rice can be divided into early japonica rice, middle japonica rice and late japonica rice according to planting season and growth period. Among them, early japonica rice has less hard grains and more white bellies, and the amylose content is about18%; Late japonica rice has more hard grains and less white bellies, and the amylose content is about 15%.
2, the main producing areas and common varieties
(1) The main japonica rice producing area in China is north of the Yangtze River, including Northeast China, Tianjin, Hubei, Henan and Jiangsu.
(2) Common japonica rice are pearl rice, Crystal Rice and Northeast Rice.
3. Main uses
Japonica rice is small and sticky, and cooked rice is sticky, which is the main ration in people's daily life. It is understood that although China's japonica rice planting area only accounts for a quarter of the total rice planting area, almost all japonica rice is directly eaten as rations. According to the survey results of China Rice Research Institute on rural rice demand in Zhejiang Province, the consumption of japonica rice increases by 0. 14% and the demand of indica rice decreases by 0. 12% for every one percentage point increase in per capita income of rural residents.
Third, glutinous rice.
1, function introduction
(1) Glutinous rice, also called Jiangmi, is the shelled kernel of glutinous rice.
(2) The glutinous rice grains are waxy white, opaque or translucent, with low water absorption and swelling, high viscosity, greasy taste and difficult digestion and absorption.
(3) Glutinous rice can be divided into indica rice and japonica rice, in which indica rice is made of indica rice, and the rice grain is a slender rectangle (length 4-5mm, width 1.5-2mm), white and opaque, with strong viscosity; Japonica rice and glutinous rice are made of japonica rice and glutinous rice. The rice is round and short (3-4mm in length and 1.5-2.5mm in width), white and opaque, sweet and greasy in taste, and slightly less sticky than long glutinous rice.
2. Main uses
Glutinous rice is often made into snacks such as rice cakes, Yuanxiao, zongzi, glutinous rice balls and fermented grains, but it is not advisable to eat too much at a time.