What kind of rice is rice?

Japonica rice is also called rice, polished rice, hard rice, white rice, fat rice, etc. It is a variety with short round grain, strong stickiness and small swelling. It is cultivated all over China. It is mostly in the north. There are early, middle and late harvests, that is, mature fruits are harvested in June, July, August, September or October, dried and peeled and ground for shell use. In fact, japonica rice is only a kind of rice that is often eaten. One-half of the world's population takes it as a staple food. Its porridge has the reputation of "the first supplement in the world".

What rice is japonica rice?

Japonica rice has been cultivated all over China for more than 6900 years. It is one of the specialties of Chinese food culture, mainly produced in Northeast China. Japonica rice is relatively thick and short, cooked porridge rice is relatively soft, common northeast rice, pearl rice, Jiangsu round rice belong to japonica rice. Rice porridge has the effect of nourishing yin and promoting body fluid, eliminating annoyance and quenching thirst, strengthening stomach, tonifying qi and strengthening intestines and stopping diarrhea. When rice porridge is cooked with rice, the thick liquid floating on the pan surface (commonly known as rice soup and porridge oil) has the effect of tonifying deficiency, which has auxiliary effect on weak people after childbirth. Brown rice is more nutritious than refined rice, which can reduce cholesterol and reduce the probability of heart attack and stroke.

Difference Between Rice and Rice

Japonica rice is rice, rice is divided into japonica rice and indica rice, glutinous rice, japonica rice is made of japonica non-glutinous rice, rice grains are generally oval or round. Rice plump hypertrophy, cross-section nearly round, length and width ratio less than 2, color wax white, transparent or translucent, hard texture and toughness, cooked viscous oil are large, soft and delicious, but the rice rate is low. According to the harvest season, japonica rice is divided into early japonica rice and late japonica rice.

Nutritional value of japonica rice

1. The crude fiber molecules of japonica rice bran layer help gastrointestinal motility and have good curative effect on stomach diseases, constipation and hemorrhoids.

2, japonica rice can improve the body's immune function, promote blood circulation, thereby reducing the chance of hypertension.

3. Rice can prevent diabetes, beriberi, age spots and constipation.

4. The protein, fat and vitamin content in japonica rice are relatively high. Eating more can lower cholesterol and reduce the chance of heart attack and stroke.

5. Rice can prevent allergic diseases. Because the red blood cells supported by rice have strong vitality and no foreign protein enters the bloodstream, it can prevent the occurrence of some allergic skin diseases.

How to eat rice

1. Kelp rice porridge

[Materials] 50g kelp (fresh), 150g japonica rice, 50g mung bean, 5g red granulated sugar.

[Practice] ① Wash the kelp and cut it into 3 cm long and 0.5 cm wide silk for later use.② Wash mung bean and japonica rice clean and reserve.③ Add proper amount of water, put in japonica rice and mung bean, boil it with strong fire first, and then boil porridge with low fire.④ When the rice is cooked, sprinkle the kelp silk into the pot and cook it for a while. Add brown sugar to the pot and stir well.

2. Rice porridge

[Ingredients] 30g leek white, 100g japonica rice

[Practice] Wash leek white, rice washed clean. Chives white, japonica rice into the pot, add appropriate amount of water, after boiling, turn to simmer until the rice rotten porridge.

3. Black sesame rice porridge

[Ingredients] 25 grams of black sesame seeds, 50 grams of japonica rice.

[Practice] Black sesame fried and ground for later use, rice washed and black sesame into the pot cooked together, after boiling, use slow fire to cook until porridge. Efficacy: Tonify liver and kidney, nourish five internal organs. Twice a day, breakfast and dinner consumption, suitable for middle-aged and elderly people with weak constitution, and has the effect of preventing premature aging.

4. Mung bean honey cream

[Ingredients] 100g mung bean, 100g japonica rice, 100g glutinous rice, 50g almond, 100g honeysuckle, 200g honey.

[Practice] ① Wash mung beans and soak them in clean water for 1 hour. Wash almonds and soak in boiling water for 20 minutes, peel off kernel skin and crush with a grinder. Rice, glutinous rice washed, soaked in water for 1 hour, crushed with a grinder. Wash honeysuckle, soak in boiling water for 1 hour, remove flowers and use their juice.② Put the mung bean on the fire, add 700 grams of water, boil it with low heat until it is peeled, and remove the green bean skin.③ Pour almond powder, rice flour and honeysuckle juice into mung bean soup, stir constantly, add honey after boiling, wait for mung bean rice paste to be thick and cooked, cool off the fire, pour into a flat plate, and put it into the refrigerator to cool thoroughly.

Note: rice porridge made easier to digest and absorb, but do not put alkali when making rice porridge, because rice is an important source of vitamin B1 in the human body, alkali can destroy vitamin B1 in rice, will lead to B1 deficiency, appear "beriberi", make rice must be "steamed", do not "fish", because rice will lose a lot of vitamins.