Indica rice testing

Indica rice, also known as long rice or immortal rice, is made from non glutinous rice of the indica type. It belongs to a special type of rice, which is slender and white in color, and has lower transparency than other types. When cooking indica rice, because of its strong water absorption and large expansion, the rice yield is relatively high, which is more suitable for making Rice noodles, Fried white radish patty or Fried Rice. The length of indica rice is over 7 millimeters, and its viscosity is relatively small. The rice is brittle and easy to break during processing. The cross-section is flat and circular, with more white and transparent colors, but there are also semi transparent and opaque ones. The seeds of the grass family herbaceous plant rice (indica rice). It is a variety of rice with slender grains, poor viscosity, and high swelling ability. Harvest the same japonica rice. Sweet and slightly warm in nature. It can benefit the spleen and nourish the stomach. Less application compared to glutinous rice and japonica rice. According to the harvest season of rice, it is divided into early indica rice and late indica rice. Early indica rice grains are wide, thick, and short, with a powdery white color and a large white belly. They have a lot of powder and are fragile and fragile in texture. Their viscosity is less than that of late indica rice, and their quality is poor. Late indica rice grains are slender and slightly flattened, with dense tissue, usually transparent or semi transparent, with smaller white belly, more hard grains, greater oiliness, and better quality. In the international market, there is a classification of long grain rice and medium grain rice based on the length of indica rice grains. Long grain rice has a slender shape, with a ratio of length to width generally greater than 3, and is generally waxy white, transparent or semi transparent. Crisp in nature, oily in nature, soft and strong after cooking without sticking, with a delicate and delicious taste, making it the best quality indica rice. The Qimei, Simiao, and Blue Crown produced in Guangdong Province, China are all long grain rice. Medium grain rice has a round and elongated shape, slightly thicker than long grain rice, with a length to width ratio of 2-3. It is generally semi transparent, with a white belly and more powder. After cooking, it is loose and has a rough taste. The quality is not as good as long grain rice. The rice produced in provinces such as Hubei, Guangxi, Jiangxi, and Sichuan in China is mostly medium grain rice. Zines in the United States is also a medium grain rice

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