What is the difference between canned rice and japonica rice? Which is better, indica rice or japonica rice?

Rice and japonica rice can have different tastes, different places of origin, different varieties of raw grain, different shapes and different processing materials.

1. Different taste: The cooked indica rice has high rice yield, low viscosity, crispy rice, high oil content, soft and tough after cooking, and delicate and delicious taste. Japonica rice is hard and tough, sticky and oily after cooking, soft and delicious. The cooked porridge is soft, but the rice yield is low.

2. Different producing areas: Indica rice is produced in Hunan, Hubei, Guangdong, Guangxi, Jiangxi, Sichuan and other southern regions. Japonica rice is cultivated all over China, especially in the north.

3. The variety of raw grain is different: indica rice is flat, short and thin, generally without awn, with thin rice husk, white belly, less hard grains, fragile during processing and low rice yield. Japonica rice has long and dense villi, long awn, thick rice husk, lower abdomen or no white abdomen, many hard grains and high rice yield.

4. Different shapes: indica rice is oval or slender, and japonica rice is oval.

5. Different processing materials: indica rice is processed by indica rice, and japonica rice is processed by japonica rice.