Rice is the product of following nature's fruit growth laws: the longer the growth cycle, the better the quality. Therefore, we have set our sights on the northeastern region of our country. Although rice was not cultivated in Northeast China in the past, it is now one of the important rice producing areas in China. Northeast rice benefits from its special geographical environment and climate temperature, with a long growth cycle and excellent quality.
The fate of fresh rice:
In the traditional rice processing industry, freshly harvested rice is often purchased and stored by the State Grain Reserve. However, during prolonged storage, some of the rice may become moldy and spoiled. Under normal circumstances, the national grain reserves will start to auction the stock of rice at a low price in the third year, and rice processing enterprises will participate in the auction of these old rice in order to maximize profits and avoid risks. After multiple layers of processing and polishing, these aged rice become crystal clear and then put on the market. Therefore, most of the rice we buy in the wholesale grain and oil markets and supermarkets is probably this kind of aged rice that is stocked at a low price.
Rice has a long storage period:
Normally stored paddy has the longest shelf life. The chaff is like the guardian of the rice, not only locking in the nutrients of the rice, but also allowing it to fully absorb the remaining nutrients in the ears during storage. This not only improves the taste of rice, but also prolongs the quality and life of rice. Among the four types of rice, brown rice, embryo rice, and refined white rice, rice is the easiest to preserve and has the longest shelf life.
The right way to consume rice:
Buy fresh and clean rice directly from farmers, and each household has a household rice mill or household germ rice machine, and grind the rice by themselves, and witness the whole process from rice to fresh rice. Freshly milled, cooked, and eaten is the healthiest and most correct way to consume rice.