Ordinary rice, also known as japonica rice or polished rice, is translucent, oval or oval, with high rice yield, small rice swelling, but high viscosity. As a daily edible rice, japonica rice contains starch, protein, fat, vitamin B 1, nicotinic acid, vitamin C, calcium, iron and other essential nutrients, which can provide nutrition and heat for human body.

Gu Wan Li said that cooking porridge with japonica rice has a history of two thousand years in China. The porridge oil on the top layer of japonica rice porridge can replenish body fluid and essence, which is of great benefit to nourishing yin and kidney essence of human body, and is most suitable for patients, parturients and the elderly. Japonica rice has the functions of strengthening the spleen and stomach, invigorating middle qi, nourishing yin and promoting fluid production, relieving vexation and thirst, moistening intestines and stopping diarrhea. Can be used for spleen and stomach weakness, polydipsia, malnutrition, post-illness weakness and other symptoms, but diabetic patients should be careful not to eat more.

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Rice is a popular staple food in China, even in East and Southeast Asia. It is steamed or stewed with rice and appropriate amount of water.

Rice, also known as white rice, or rice for short.

This is a kind of food made of boiled rice. Rice is the most important food in East Asia, such as China, Japanese and Korean. The way to cook rice is to add a glass of water and a cup and a half to a cup of rice. The cooked rice is properly expanded, the inside is fully cooked, and the water is removed.

In restaurants and tea restaurants in Hong Kong, plain rice is also commonly known as handsome boy, and its source has been impossible to verify.

The appearance of rice can be traced back to porridge. Because the requirement of controlling the amount of porridge water is lower than that of rice, the ancients in China gradually mastered the cooking effect of different amounts of water and developed fuller rice.

Because the modern grain grinding technology is more and more advanced than in ancient times, the rice people eat has gradually changed from brown rice to white rice, and even white rice such as unwashed rice has appeared. However, all kinds of nutrients stored on the surface of brown rice, namely rice bran, have been lost, leaving only sugars such as starch, which has also caused the increase of diabetes cases in modern people.

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