Tell me about the rotten photos of rice.

Many people have never tasted Indian rice, but as long as they keep eating our country's rice and then suddenly eat Indian rice, they will find Indian rice unpalatable, and it looks very loose and has a low viscosity. So what is the reason why the taste gap between Indian rice and Chinese rice is so big?

First of all, Indian rice is completely different from the rice that our country often eats. Indian rice is mainly indica rice, while China is mainly japonica rice. The starch content of the two kinds of rice is very different, which leads to different tastes after cooking. Indian rice has a very low starch content, so it is very easy to show a very loose state after cooking, while our rice in China is very oily and shiny after cooking because of its high starch content. The taste of rice is also the best in our country. If the only rice a person eats after birth is rice from China, and suddenly he eats Indian rice, he will feel that Indian rice is very dry and difficult to swallow. Even if Indian rice is used to cook porridge, the taste of porridge is tasteless.

This situation is also caused by the different eating habits of India and China. When eating in India, many people like to cook and eat pilaf. Therefore, for Indians, Indian rice is easier to loosen and more suitable for local people to eat. The reason for the low starch content of Indian rice is that Indian rice ripens two or three times a year when planted, which is also the reason for the low starch content of Indian rice.

Of course, due to the different cooking habits and eating habits of each country, we can't objectively judge which country's rice is delicious, because China's food culture has developed for a relatively long time, and it will be more picky about its diet, so we think Indian rice is hard and tastes bad.