Which type of rice tastes better when buying rice

When choosing rice, japonica rice and indica rice are two common types with significant differences in taste. Japonica rice is suitable for people who like a soft and glutinous texture, while indica rice is more suitable for those who pursue distinct cooking needs.

I. Japonica rice

Japonica rice has short round grains, strong viscosity, soft and thick texture after cooking, and is suitable for making sushi, Congee or dishes that need cohesion. Northeast rice, as a typical representative of japonica rice, has a long growth cycle and a large temperature difference between day and night, with sufficient starch accumulation and a sweeter taste. Daily storage should be sealed and moisture-proof to avoid high temperature environments that can cause oil oxidation and affect flavor.

2. Indica Rice

Indica rice has a slender appearance, high amylose content, and is loose and non sticky after steaming. It is commonly found in Thai fragrant rice, silk rice, and other varieties. It is suitable for Fried Rice, Little pan rice and other cuisines that need clear grains. When cooking, it is recommended to reduce the amount of water and fully soak before steaming to enhance the taste. Some indica rice contains special aromatic substances, but it should be consumed as soon as possible after opening to prevent the aroma from evaporating.

III. Brown Rice

Brown rice retains the embryo and rice bran layer, is rich in B vitamins and dietary fiber, has a distinct chewing sensation and nutty flavor, and is suitable for healthy eating people. It is necessary to soak in advance and extend the cooking time, and using it with a pressure cooker can improve hardness. People with weak gastrointestinal function should control their food intake to avoid digestive burden.

4. Glutinous rice

Almost all glutinous rice is amylopectin with strong viscosity, which is often used to make traditional Dim sum such as Zongzi and rice cakes. Black glutinous rice also contains antioxidant components such as anthocyanins. It should be noted that glutinous rice has a high glycemic index, and patients with diabetes should limit their consumption. Starch aging after cooling may aggravate gastrointestinal discomfort.

Fifth, functional fortified rice

includes varieties that have been nutritionally fortified, such as selenium rich rice and high calcium rice, adding health value to their basic taste. When making a purchase, it is necessary to check the nutrition chart to avoid excessive processing of products. Special populations such as pregnant women and anemic patients can choose according to their needs, but should not replace medication treatment.

It is recommended to choose rice varieties based on cooking methods and health needs, as freshness directly affects taste. When purchasing, pay attention to the production date and place of origin information. For short-term storage, it can be placed in a cool place. For long-term storage, it is recommended to vacuum pack and freeze to avoid repeated thawing. Mixing with miscellaneous grains can balance nutrition, but it requires adjusting the amount of water and cooking time. Patients with gastrointestinal sensitivity should prioritize choosing refined white rice and gradually transition to coarse grains, which is more conducive to adaptation.