Everyone often eats rice, I don't know if you have noticed why the rice we eat every time is not the same, sometimes the taste is sticky, sometimes dry and the taste is not good. I often eat yellow braised chicken rice, and the taste of this rice is different, mainly because of the difference between japonica rice and indica rice.
(1) The difference in appearance
Indica rice: His appearance is still determined by the internal structure, because it has more amylose inside, and the structure formed is relatively tight, so it presents a thin strip, and the long appearance is generally indica rice, which is generally non-sticky after making meals, and the particles are more scattered. This kind of rice its digestion speed is relatively slow, mainly because there is more amylose, then it is more resistant to hunger, physical work is suitable for eating this kind of rice, some people with high blood sugar are also suitable for eating this kind of rice, because it decomposes slowly, and the rise in blood sugar is relatively slow.
Slender strips like this are what we call indica rice
Suitable for use: the use is relatively wide, basically suitable for all ages.
Japonica rice: This kind of rice looks like a small fat man, the two ends are not pointed in the middle is fuller, it is a kind of "short grain rice" or "medium grain rice", after making it special fragrant, more sticky to eat taste particularly good, far away can smell the fragrance.
There is a feeling of melting in the mouth, its amylopectin is more, pay attention to the distinction is not amylose. It is often used in some areas to make sushi, and I especially like to eat this kind of rice.
Northeast Jilin Rice Pearl Fragrant Rice 5kg Komachi Round Grain Sushi Rice Farmer 10 Kg Rice Flower Japonica Rice Non-Five Constant ¥29.9 Purchase
The yellow braised chicken rice I ate today is japonica rice, which is particularly fluffy to eat, and I prefer to eat it. I don't know what kind of rice other people like to eat, but I just like to eat this kind of rice.
Suitable for use: Many people say that it is suitable for cooking porridge, and in my opinion, it tastes better after making rice.
Glutinous rice: This kind of rice is generally short and round, but also has some different shapes. Almost 90% of it is pullulan, with a milk-like luster, we are best to use this rice when making rice dumplings, especially sticky and soft.
Suitable for use: suitable for making pastries including rice cake, date cake, tri-color sandwich cake, creamy snowflake cake, yellow muffin cake, pine nut cake and so on.
There are three types of high-quality rice that we use, and the brown rice and polished rice you mentioned do not belong to this, and the early rice, medium rice, and late rice do not belong to this.
What does this mean? Are they necessarily related to glutinous rice, japonica rice, etc.? In fact, they are not necessarily related. When we classify them, they are divided according to their maturity period or their sowing period, that is to say, glutinous rice may be medium rice or late rice, and we divide it according to its growing period. Generally, rice that matures earlier can be done for three months.
In addition, you have heard of one season of rice, two crops of rice, and three seasons of rice. This is mainly based on how many times a year they mature, and has a very large relationship with the heat distribution.
What's going on here? This is mainly based on their processing technology, if you process more finely it is polished rice. Brown rice means that after removing the rice husk, it is brown rice, which we used to eat, which has a fiber layer that is not easy to digest, and if the rice harvest in the field is not good, you can feed these directly to the livestock.
Polished rice: it is the white rice we eat, the yellow braised chicken with rice you are eating now is this kind of refined rice, you not only need to remove the shell, you also need to remove the fiber layer above, and the product after removing it is what we call rice bran. These are also known as energy feeds in our feed industry, which are also rich in protein and lipids.
This is mainly based on his color, they may be early maturing varieties, may be late maturing varieties, may be glutinous rice, may be indica rice, and have nothing to do with their ripening or the amount of their starch. Mainly according to the color of their skins, that is to say, yellow, white, black people are so divided.
Northeast Millet Yellow Millet Confinement Maternity Baby Nutrition 2019 New Rice Glutinous Millet Porridge Mixed Grain Rice Fat Small Yellow Rice ¥26.9 Purchase
What is the relationship between rice and millet? They are only a little bit related in the sense of the word, but it already has reproductive isolation. Because if you divide it according to boundaries, phylums, orders, families, genera, and species, they can only be attributed to grasses. That is, there is reproductive isolation, there is a common ancestor, but the blood is already very far away.
As we call the grass plants in the feed: less calcium and more phosphorus, appropriate crude fiber content, vitamin a and d, e, k deficiency, vitamin B rich, etc., which are generally some of the characteristics of the seeds of the grass plants.