What types of rice are there?

Rice can be classified mainly according to factors such as the shape, size, color, origin and processing method of rice grains. Here are some common types of rice:

Rice

White rice is rice that has been shelled, degerminated and the outer scales removed, thus giving it a white appearance. White rice has a soft taste and a relatively short cooking time, and is commonly used in a variety of Asian dishes.

Millet

Yellow rice is processed on the basis of brown rice, because it retains the germ, the color is slightly yellow, the taste is slightly harder than white rice, but the nutritional value is higher.

Red rice

Red rice is a darker type of rice that usually has a red or purplish-red color because the bran or germ is retained. It is rich in antioxidants and nutrients and has certain health benefits.

Black rice

Black rice is a darker type of rice, usually black or purplish black because the bran or germ is retained. It is rich in antioxidants and nutrients and is believed to have health benefits.

Long-grain rice

Long grain rice usually has longer grains, such as Thai fragrant rice and Indian long rice. This type of rice is usually dry and the grains do not stick together.

Short grain rice

Short-grain rice has relatively short grains, such as Japanese short-grain rice and American sticky rice. Short-grain rice is usually sticky and good for Japanese dishes such as sushi and onigiri.

Medium grain rice

The grain size of medium grain rice is between long grain rice and short grain rice, such as Arborio rice in Italy. This type of rice is commonly used to make risotto and pastries.

Unpolished rice

Brown rice is rice that has not been shelled and degerminated, so it retains most of the shell and germ and is rich in nutrients. It has a brown appearance, a slightly firm taste and a longer cooking time, but it has a higher nutritional value.

These are common types of rice, different types of rice vary in taste, use and nutritional value, and can be selected according to personal preferences and needs.

Then let’s learn how to buy rice?

Taste

Natural grains mostly contain a lot of starch, take a few grains of rice in the mouth to chew, if you eat a slightly sweet and fresh feeling, it indicates that the rice is fresh and high quality; If you eat bitter, astringent, acid and other odor, it is not new rice, it is recommended not to buy oh.

Smelling the rice

Fresh rice has a strong smell of rice, if you buy rice has any other smell that is different from the grain, do not hesitate to buy; Because the discerning people know that the grain has an odor, not the taste of deterioration, or the aftertaste of additives from secondary processing.

Kneading hardness

If the color of the rice passes, in fact, it is also possible to fake, at this time we can pinch a few grains of rice with our fingers to knead hard, high-quality rice hardness, not easy to crush, if a pinch is broken, basically inferior style.

Of course, if there is some residue left on the fingers during the kneading process, and even a sense of adhesion, it indicates that this kind of rice has been processed twice or even many times, shovelling, and such rice must not be bought.

Observation beige

For rice, the appearance of the naked eye is the most practical, high-quality rice is mostly full of light, and shows a translucent texture, excluding some itself is “black rice” style of rice type, if the purchase of rice light look at the appearance has shown yellow, brown gray and other color, that is no problem of inferior rice.

Reading the label

When buying rice, you should also pay attention to the contents marked on the package. For example, whether the packaging is marked with the product name, net content, the name and address of the production enterprise, the distribution enterprise, the production date and shelf life, the quality grade, the product standard number, the special marking content, etc.

Suitable ingredients with rice

[Rice + chestnuts] Both have the effect of invigorating the spleen and stomach, strengthening the muscles and bones, and the effect of nourishing the stomach and kidney is excellent when combined.

【 Rice + spinach 】 Rice invigorates qi, invigorates spleen and promotes blood circulation, and spinach nourishes Yin and replenishes blood with moistening dryness and nourishing blood.

【 Rice + yam 】 Rice can calm the five viscera, yam strengthening the spleen and kidney, the two with spleen and stomach, aid digestion.

【 Rice + white radish 】 Stop phlegm cough, soothe diaphragm thirst, eliminate swelling.

[Rice + tremella] The combination of the two, nourishing Yin and moistening the lung, more powerful effect.

【 Rice + bird’s nest 】 can be balanced five viscera can also nourish Yin Qi.

[rice + millet] The two nutrients are complementary, and eating together can improve the nutritional value. The nutritional value of millet is higher than that of rice, and if the two cooperate, it has good nutritional value.

Finally, what are the precautions for eating rice?

Rice is one of the staples, but its shelf life is generally only three to six months, and in the south due to more rain, rice will be kept for a shorter time. The most basic requirement for the preservation of rice is to keep it in a cool, dry, ventilated place, and adjust the stock of rice at home according to different seasons. For example, the summer temperature is high, the air humidity is large, the rice is particularly susceptible to moisture and mold, this time to reduce the stock of rice at home, it is best to buy at any time to eat. In autumn and winter, the temperature is relatively low, the air is relatively dry, you can put a little longer.

The above is about rice related knowledge sharing, I hope it will be helpful to you.

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