How to choose delicious rice

Choosing delicious rice requires attention to variety, origin, freshness, processing technology, and appearance quality. There are mainly varieties such as japonica rice, indica rice, glutinous rice, etc., in high-quality production areas such as Northeast China and Wuchang, new rice of the season, moderate processing to preserve rice embryos, and key indicators such as plump grains without broken rice.

1. Variety

Japonica rice has a soft and glutinous texture, suitable for cooking rice. Common varieties include rice fragrance, Akita Komachi, etc; Long and thin grain of indica rice, suitable for Fried Rice and porridge, represented by Thai fragrant rice; Glutinous rice has high viscosity and is often used to make pastries. The amylose content of different varieties directly affects the elasticity and viscosity of rice, and can be selected according to personal taste preferences. 2. Origin: Japonica rice grown in black soil in Northeast China accumulates more amylopectin due to the large temperature difference between day and night; Wuchang rice is protected by geographical indications and has a unique aroma; Japanese Koshikari rice has a sweet taste due to its unique water quality and soil. The climate, water and soil conditions in high-quality production areas have a decisive impact on the taste value of rice.

3. Freshness

The moisture content of the new rice in the season is moderate, the rice aroma is rich, and the rice grains are shiny after cooking. Chen Mi is prone to have a spicy taste and an increase in fatty acid value, which affects the taste. By checking the production date and selecting products within their shelf life, vacuum packaging can better maintain freshness.

4. Processing Technology

Moderately processed preserved germ rice has more comprehensive nutrition, while brown rice only removes rice husks but has a rough taste. Excessive polishing of polished white rice can result in loss of B vitamins. Choose products with high integrity of rice grains, and ensure that high-quality rice with a broken rice rate of less than 5% absorbs water evenly during cooking.

5. Appearance quality

High quality rice particles are evenly shiny and free from yellow or moldy grains. There is a cool feeling when grasping, and a natural rice fragrance when smelled. Avoid choosing rice grains with cracks or excessive belly white, as these types of rice often have poor taste. Rice grains with high transparency usually have a richer protein content.

Rice should be stored in a cool and dry place for daily use, and it is recommended to use a sealed container after opening. When cooking with mixed grains, soaking can be done in advance, and a rice water ratio of about 1:1.2 can make the rice more delicious. Special populations such as diabetes patients can choose indica rice with low glycemic index, and those with weak gastrointestinal function are suitable for fine white japonica rice that is easy to digest. When purchasing, pay attention to the food safety certification mark to avoid purchasing products with excessive bleaching or added essence.