Source: A guest history said
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In our daily life, rice is undoubtedly an indispensable protagonist on the dining table. But you know what?
There are also different "schools" in the rice world, each with its own characteristics and stories.
Today, let's listen to the conversation between Indica, Rice, and Japonica rice, explore their mysteries, and correct some common misconceptions about them.
First, let's settle a small misunderstanding. Some people say that "indica" is pronounced as "shān mǐ", which is actually a beautiful mistake.
The correct pronunciation is "xiān mǐ", and the word "indica" refers to an elongated type of rice in ancient Chinese, as opposed to "japonica". Now, we often use "Indica" to refer to a long-grained, non-sticky rice variety.
Now, let's hear about these three types of rice!
Indica was the first to speak: "Hello everyone, I'm Indica, pronounced 'xiān mǐ', don't be mistaken!"
I grew up mainly in the south because I prefer warm, humid climates. My rice grains are slender and the rice is well-cut and has a hard texture, which is perfect for fried rice or rice noodles. ”
Rice said gently: "I am rice, and it can be said that it is the most common type of rice."
I grow in a variety of climates, the grain shape is round, and the cooked rice is soft and delicious, which is the first choice on the table of most families. ”
Not to be outdone, japonica rice is: "I am japonica rice, which grows mainly in the north. The rice I cook is very soft and sticky, which is perfect for sushi or porridge. In the cold winter, a bowl of hot japonica rice porridge, not to mention how heart-warming!"
These three representatives of the "rice" world have their own merits, but they are all an important part of people's daily diet.
Indica rice is deeply loved in the south, especially in Guangdong, Guangxi and other places because of its unique taste, rice is grown and eaten all over the country because of its wide adaptability and soft and glutinous taste, and japonica rice, with its unique stickiness and sweetness, has become the darling of the north and sushi restaurants.
Now that we've introduced themselves, let's talk about the differences. In terms of grain shape, indica rice is long and thin, rice is medium, and japonica is short and round.
On the palate, indica rice is on the hard side, rice is moderate, and japonica rice is soft and glutinous. For culinary use, indica rice is suitable for fried rice and rice noodles, rice is the first choice for home-cooked rice, and japonica rice is commonly used for porridge and sushi.
In addition to these basic differences, they also have their own characteristics in terms of nutritional value. Indica rice is rich in protein and vitamins, rice contains a variety of amino acids and trace elements, and japonica rice is rich in dietary fiber, which aids digestion.
Finally, back to our theme, the word "Indica" not only represents this special kind of rice, but also carries rich cultural connotations and historical significance.
In ancient China, rice was the main food crop, and indica rice, as one of them, also has a long history and cultural background of cultivation.
So, the next time you pick up a bag of rice in the supermarket, you might as well pay more attention to its types and characteristics, and maybe you will find more interesting stories about "rice".