What are the differences between rice and brown rice

Maybe many of us use some rice in our daily life. Rice is the raw material for making cooked rice. Many people like to eat rice very much. Eating rice with cooked dishes has become a very good habit in many of our families. However, there are a lot of stubble in a lot of rice, which may hurt our teeth. Many people still don’t know how to distinguish them. Let us understand the difference between rice and stubble.

Rice is a finished product made from rice berries after processes such as cleaning, husking, milling, and finishing.

Rice is mainly divided into indica rice and japonica rice.

The starch in indica rice grains is less sticky and more expandable. The grains are long and narrow, with short and sparse glume hairs. The leaves are green and lighter in color, with many hairs on the leaf surface. The rice has weak fertilizer tolerance, long and curved leaves, and a loose plant shape. It is also resistant to moisture, heat, and strong light, is prone to grain shedding, and has strong resistance to rice blast.

The starch in japonica rice grains is more viscous and less swellable. The grains are short and round, with long and dense glume hairs. The leaves are green and dark in color, the leaf surface is smooth, the fertilizer tolerance is strong, the leaves are short and straight, the plant shape is compact, and it is also cold-resistant, resistant to weak light, not prone to grain shedding, and has weak resistance to rice blast.

Indica rice and japonica rice are collectively called rice.

Jing (pronounced jing, first tone, homonymous with "jing") rice is a kind of rice, flowering from July to August, and fruiting from August to September. Nature and flavor: sweet, neutral, cool. It can tonify the middle and replenish Qi, strengthen the spleen and stomach, clear away heat, eliminate thirst (boil the juice), and stop diarrhea. Diluted old granary rice can nourish the stomach, and boiled juice to make medicine can also be used to regulate the stomach and intestines, promote urination, remove dampness and heat, and relieve thirst. It's just a different name. Japonica rice (rice) Nature and flavor: sweet, flat, non-toxic. Meridians: enters the spleen and stomach. Efficacy: Strengthens the spleen and stomach, quenches thirst and relieves restlessness, strengthens the intestines and stops diarrhea. Indications: gastrointestinal discomfort, vomiting and diarrhea due to summer heat, difficulty urinating, and thirst. Note: Japonica rice is a daily food, which people usually call rice or paddy rice. The best rice for medicinal use is the one that has been aged for many years, and is called Chencang rice. It is used to stop diarrhea, strengthen the stomach, relieve restlessness and quench thirst. Old rice or fried japonica rice can be used as medicine.

We can distinguish them through the above differences between rice and glutinous rice. The differences introduced above are very obvious and can help us all to distinguish them well. Rice can be used as the raw material for making cooked rice, while glutinous rice cannot be used to make cooked rice. Glutinous rice is very hard and has little use value.