Japonica rice, indica rice and glutinous rice are all kinds of rice. In addition to cooking, japonica rice is also very suitable for porridge, and porridge cooked with japonica rice tastes softer and thicker. Japonica rice, also known as japonica rice valley, corresponds to indica rice. Japonica rice as food has a history of at least 2000 years in China. It is mainly produced in northeast China, Japan and Korean Peninsula, and also planted in Tianjin, Jiangsu, Hubei, Henan and other places in China.
Precautions for purchase:
1, "Look at the shape". High-quality japonica rice is white, slightly transparent, shiny and dry, without Mi Chong, sand and little rice ash. The inferior japonica rice grains are not full, with many broken grains, heavy gray grains, deep longitudinal grooves and no luster, and brown or grayish white remains on the broken grains. Fresh japonica rice germ is milky white. The germ of inferior japonica rice is dark or brown.
2. "by hand." Consumers can grab some japonica rice and gently rub it in the palm. High-quality japonica rice feels smooth, and there is generally no powder residue in the palm. Release your hand, and the broken rice crumbs will naturally fall off from your palm. Polished rice and japonica rice have a rough feel and powder residue in their palms. Release your hand, and all the broken rice crumbs stick to your palm, with strong adhesion. If you rub polished japonica rice carefully, you may even feel greasy.
3. "smell". High-quality japonica rice has obvious rice flavor, while inferior japonica rice has rice bran flavor or other peculiar smell.