Japonica rice and indica rice, like the customs of the north and south, show the flavor of grains. Southerners love the slenderness and lightness of indica rice, while northerners love the shortness and width of japonica rice, which is as round as pearl rice. So, what is the difference between these two types of rice?
Japonica rice, like a plump girl, its body is short and wide, oval-shaped, like crystal beads. Some people call it "fat rice" or "round grain rice" precisely because of its unique form. The gelatinous consistency of the rice grains is required to be greater than 70, so that the japonica rice can show a viscous taste when cooking porridge, like a tactful ancient poem, giving people a deep taste enjoyment.
Indica rice, like a slender dancer, has a slender body, and the common ones are Thai fragrant rice, Chinese fragrant rice, etc. Its rice grains are elongated, and the gel consistency is only required to exceed 60, which is slightly thinner than japonica rice. However, it has a bit higher protein content than japonica rice, with more than 8%, compared to only 7% for japonica rice. This difference allows the indica rice to show a fluffy and delicious taste when steamed, like a cheerful song, giving a mouthful of sweetness.
In addition to the difference in taste, japonica rice and indica rice are also eaten differently. Japonica rice has a high gelatinous consistency, which is suitable for cooking porridge and making porridge;Indica rice is high in amylose and protein, making steamed rice appear fluffy and delicious. In addition, japonica rice has a certain antihypertensive and lipid-lowering effect, while indica rice has the effect of warming the stomach and promoting yang. People can choose according to their taste and physique when consuming it.
Regardless of the type of rice, do not heat it for too long, otherwise a lot of vitamins will be lost. No matter what kind of rice it is, it is recommended to use the embryo rice machine to grind it into embryo rice, and eat it now. This preserves the original nutrients of the rice to the greatest extent possible, making our diet healthier and tastier.