New rice and aged rice are two different varieties of rice, and they have certain differences in quality, taste, and nutrient content.
New rice refers to rice that has been processed from the rice harvested in the current year, while old rice is rice that has been stored for a long time. The new rice is plump, brightly colored, and delicious, and rich in protein, fat, carbohydrates, vitamins and other nutrients. Aged rice, on the other hand, has darker grains and a harder taste, and nutrients are lost.
In addition, it is also possible to distinguish new rice from old rice from its appearance. The color of new rice is more uniform, and the rice grains are complete and full, while the old rice may be darker in color, the rice grains are more deflated, and there may be some mold or insect moth.
Therefore, when buying rice, you can judge the freshness and quality of rice by observing the color of the rice, smelling the taste of the rice, and tasting the texture of the rice.
Which is soft, new rice or aged rice?
There is a certain difference between new and aged rice in terms of hardness, which mainly depends on their moisture content and starch content.
New rice has a higher water content and a looser starch structure, so it has a relatively soft taste. After long-term storage and aging, aged rice has a lower moisture content, a tighter starch structure, and a relatively hard taste.
However, different varieties of rice have different starch structure and moisture content, so the degree of softness and hardness will also vary. In addition, the cooking method and the moisture content of the rice can also affect how soft and hard the rice is.
In general, in terms of taste, new rice is softer than old rice.
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