Long-grain rice, also known as Indica rice, has grains that are generally long and slender or elongated in appearance. Common varieties include Thai Jasmine rice and Chinese Jasmine rice. It is often cultivated in low-latitude, low-altitude, hot, and humid regions, and is commonly found in southern China. In contrast, short-grain rice, also known as Japonica rice, has grains that are short and wide, taking on an oval or round shape. Common varieties include Crystal rice, Northeast China rice, and Pearl rice. It is suitable for cultivation in high-altitude areas, either at high or low latitudes, and is commonly found in northern China.
In terms of nutritional content, there is little difference in the levels of protein, fat, carbohydrates, dietary fiber, vitamin B1, magnesium, iron, zinc, and other nutrients between the two. However, Japonica rice is significantly higher in vitamin B2, vitamin E, and calcium, while Indica rice contains more niacin and selenium. Niacin can help improve memory, and selenium and vitamin E have antioxidant properties that help combat aging.
Indica rice has a lower stickiness; the cooked grains are separate and loose, making it suitable for fried rice. Indica rice is more "yielding" when cooked, meaning it requires more water. The general rice-to-water ratio for cooking it is about 1:1.5.
Japonica rice has moderate stickiness; the cooked grains are slightly sticky but can still be separated. It is suitable for making rice or congee. It absorbs less water and is less "yielding" than Indica rice. When making rice, the general rice-to-water ratio is about 1:1.2.