What are the classifications of rice?

There are three kinds of rice: japonica rice, indica rice and glutinous rice.

1. Japonica rice grains have two shapes: oval or round. The rice grain is full and the color is waxy white. The rice cooked by japonica rice tastes sticky and soft, but the rice yield is low. Japonica rice is mainly produced in Northeast China, North China and South Jiangsu with low yield. The representatives of japonica rice are Shanghai japonica rice and Xiaozhan rice.

2. The rice grains of indica rice have two shapes: slender or rectangular, the biggest feature is long, and the longest grain of indica rice can reach seven millimeters. Rice cooked with indica rice has low viscosity and high yield. Indica rice can be divided into early indica rice and late indica rice. Early indica rice is fragile in texture, slightly lower in viscosity and slightly worse in quality than late indica rice. Late indica rice is hard, oily and better. Indica rice is mainly produced in Hubei, Guangdong, Guangxi, Jiangxi, Sichuan and other regions in China, with Qi Mei in Guangdong and Thai rice as its representatives.

3. Glutinous rice is milky white, opaque before cooking, transparent and sticky after cooking. Generally, it is not used as a staple food, but used to make some cakes, such as zongzi and Yuanxiao. Glutinous rice is also divided into indica rice and japonica rice. Glutinous rice is sticky, and its quality is better than that of indica rice.

Rice purchasing skills

When choosing bagged rice, you can easily choose good rice as long as you learn to read the label. The label is the "identity card" of rice, indicating the origin, name, quality grade and other information. There are national standards on the label. As long as you can see this line of standards, it is a product that has passed the test.

At present, the national standard of rice is GB/T 1354-20 18. As long as this standard number is printed on the label, it has already met the product standard of "high quality rice" and can be purchased with confidence.