Types of Rice in China
China has a large variety of different rices, but did you know that not every rice is meant for the same dish? Here are some common types of rice used in China and some dishes you're likely to find them in.
籼米 - xiānmǐ - indica rice Texture: lighter, less sticky, more separate when cooked Grain shape: long-grain Color: usually white Region: usually more common in southern China and central China, in warmer regions Most often used in: fried rice, claypot rice bowls, everyday meals
粳米 - jīngmǐ - japonica rice Texture: softer, slightly sticky, tender Grain shape: short- to medium-grain Color: usually white Region: more common in northern and eastern China, especially cooler regions Most often used in: steamed rice, congee, egg fried rice, everyday meals, rice rolls (this rice is a personal favourite of mine, works really well as porridge)
糯米 - nuòmǐ - glutinous rice / sticky rice Texture: very sticky, chewy, dense Grain shape: usually short-grain or medium-grain Color: usually white Region: used across China in both savory and sweet foods Most often used in: zongzi, Eight Treasure rice, sticky rice dishes, desserts, rice balls, festive dishes etc
黑米 - hēimǐ - black rice Texture: slightly chewy and firmer than ordinary white rice Grain shape: usually short- to medium-grain Color: deep purple-black Region: grows mainly in southern warmer regions Most often used in: black rice cake, black rice porridges, desserts
紫米 - zǐmǐ - purple rice Texture: chewy, sometimes slightly sticky depending on the variety. A type of glutinous rice Grain shape: usually medium-grain Color: deep purple when cooked Region: associated mainly with Yunnan province Most often used in: purple rice porridge, desserts, rice wines (Yunnan's Purple Rice Sealed Jar Wine - 云南紫米封缸酒 -yúnnán zǐ mǐ fēng gāng jiǔ)
