Asian cultivation of rice, according to the varieties are divided into japonica rice, indica rice two categories. The main ingredient of rice is starch, there are two kinds of different structure of straight chain and branched chain. The different proportions of these two kinds of starch affect the stickiness and taste of rice. For example, the amylose of indica rice is more, the taste is hard and the rice Of the amylopectin more, higher viscosity.

Rice is still alive after harvest (enzyme activity), its quality will gradually decay during storage. So, there is the so-called new rice and the old rice points. Due to storage during the grease will be the problem, so the taste and smell of new rice are generally better than the old rice. Moreover, the old rice color is yellow, the transparency is also poor. To keep the taste and quality of new rice, rice can be stored in low temperature environment, such as preservation in the refrigerator is a better way to reduce the oxidation of rice oil and rice worms breeding.

Rice preservation to be low temperature

But to note that the rice into the refrigerator and then can not be taken out at room temperature.

Because, the temperature changes will make the surface of rice adsorption moisture, become moist and perishable. Moreover, the kitchen temperature is relatively high, the family do not hoard too much rice, but also to avoid the old rice taste worse.