Japonica rice and rice are two types of rice that are commonly used in our daily life, and they have some differences in appearance, taste, and use. First, let's understand the appearance and texture of japonica rice and rice.
1.The grains of japonica rice are relatively round, the color is relatively white, and the taste is relatively soft and glutinous when cooked, somewhat similar to glutinous rice, but it is more chewy than glutinous rice. In contrast, the grains of rice are relatively slender, the color is slightly transparent, and the taste is more elastic and chewy when cooked.
2.In addition to appearance and taste, japonica rice and rice are also different in their application in cooking. Because of its soft and glutinous taste, japonica rice is more suitable for cooking porridge or making some foods that require a soft and glutinous taste, such as zongzi, glutinous rice dumplings, etc. Rice, on the other hand, is more suitable for cooking rice or making some foods that require a springy texture, such as fried rice, bibimbap, etc.
3.From the perspective of nutrients, japonica rice and rice are rich in carbohydrates, proteins, dietary fiber and other nutrients, which are important energy required by the human body**. However, japonica rice is easier to digest and absorb than rice, and it is easier to digest by eating japonica rice for people with weak digestive functions.
Overall, japonica and rice, although both important staple foods, have certain differences in appearance, taste, culinary application, and nutritional content. In daily life, we can choose different rice to eat according to our needs and tastes.