Rice

1. Indica Rice:

This rice has a long slender grain, named from the first discovered source in India. It is a popular rice cultivated in Asia from China, Vietnam, Philippines, Thailand, Indonesia to India and Sri Lanka and spread to Southeast Asia since after 1000 B.C., and later spread to cultivate in the Americas.

Key characteristics of Indica rice include:

• Grain Size: Indica rice is usually a long grain variety.
• Texture: Indica rice is less sticky and has a firmer texture compared to Japonica rice, making it perfect for dishes like biryanis, pilafs, and fried rice where distinct, separate grains are desired.
• Flavor: While it can vary, Indica rice generally has a more neutral flavor that absorbs the flavors of accompanying dishes well.

Popular varieties of Indica rice include Basmati and Jasmine. Basmati rice is known for its aromatic fragrance and elongated grains, making it a staple in Indian and Middle Eastern cuisines. Jasmine rice, with its fragrant, floral aroma, is a favorite in Thai and other Southeast Asian dishes.

2. Japonica Rice:

Japonica Rice is glutinous rice. The seed is rounded, it originated from the north through Mekong River in the early 20th century. Japonica Rice thereafter spreads to warm regions in Japan, Korea, Russia, Europe and America instead. Japonica rice is a short to medium-grain rice renowned for its sticky texture and subtle sweetness.

This type of rice is predominantly grown in East Asia, particularly in Japan, Korea, and China. However, it is also cultivated in parts of the United States, such as California, where Chico Rice produces its high-quality varieties.

Japonica rice has several notable characteristics:

• Grain Size: It ranges from short to medium grain.
• Texture: When cooked, Japonica rice has a sticky texture, making it ideal for dishes that require rice to clump together, such as sushi and rice bowls.
• Flavor: It offers a subtle sweetness, and depending on the rice type, a nutty flavor that complements a variety of cuisines.

Popular varieties of Japonica rice include Koshihikari and Calrose. Koshihikari is also known as a sushi rice and Calrose is a well-known cultivated Japonica variety that is largely grown in California.

3. Javanica Rice:

Javanica Rice is a mixed rice between Indica and Japonica rice and mostly cultivated in Indonesia, Philippines, Taiwan, Ryukyu Islands and Japan. But it is not popular because of the low yields.

Nowadays, the countries all over the world have developed new rice varieties, the rice cultivation areas and rice cultivation methods to increase production.