Japonica rice is mainly produced in North China, Northeast China and South Jiangsu. Rice grains are generally oval and close to round. The rice grains are full and plump, the surface is bright and translucent, and the taste is good. Northeast rice, pearl rice, rice fragrance, Changlixiang and Akita-machi all belong to japonica rice. Traditional Chinese medicine believes that japonica rice is sweet in taste and flat in nature, which can tonify middle energizer, strengthen spleen and stomach, and relieve polydipsia and diarrhea. Japonica rice is most suitable for porridge, sticky but not greasy, refreshing, can promote blood circulation and prevent hypertension; It has certain curative effect on gastropathy, constipation and hemorrhoids.

polished white rice

Indica rice is the most abundant rice in China, and Hunan, Guangdong, Sichuan and other provinces are the main producing areas. Indica rice is long, slender or rectangular, white, transparent or translucent in color, low in viscosity, fragile during processing, with many hard grains and high rice yield. Indica rice can be divided into early indica rice and late indica rice according to harvest season. Early indica rice grains are short and wide, white and crisp, with low viscosity and poor quality. Common indica rice are Simiao rice, Maoyami rice and Thai fragrant rice. The viscosity of indica rice glue is not as good as that of japonica rice, and the viscosity of cooked porridge is not enough, so indica rice is suitable for cooking dry rice.

polished glutinous rice

China is called glutinous rice in the south and glutinous rice in the north. Because it is fragrant and sticky, it is often used to make sticky snacks, such as zongzi, eight-treasure porridge, rice cake, glutinous rice balls and zongzi. Glutinous rice is divided into long glutinous rice and round glutinous rice. Long glutinous rice is indica rice, which grows in the south. The rice grain is long, white and opaque. Round glutinous rice is japonica glutinous rice and grows in the north. The shape is short and round, white and opaque, and the viscosity is slightly worse than that of long glutinous rice. Glutinous rice is a warm food, which has the effects of tonifying the middle warmer, strengthening the spleen and nourishing the stomach. However, glutinous rice is not easy to digest, and people with weak spleen and stomach should not eat more. People with diabetes or excessive heat do not eat or eat less.