Introduction: Rice grown in Asia is primarily divided into two categories based on variety: japonica and indica rice. The main component of rice is starch, which exists in two different structures: amylose and amylopectin. The different proportions of these two starches affect the stickiness and texture of the rice. For example, indica rice contains more amylose, resulting in a firmer texture, while japonica rice contains more amylopectin, making it stickier.
After harvesting, rice retains its vitality (enzyme activity), and its quality gradually deteriorates during storage. This gives rise to the distinction between new rice and old rice. Due to lipid oxidation during storage, new rice generally has a better taste and aroma than old rice. Furthermore, old rice tends to have a yellower color and poorer transparency.
To preserve the texture and quality of new rice, it can be stored in a low-temperature environment. For instance, storing it in the refrigerator is a good method, as it can reduce lipid oxidation and the proliferation of rice weevils.
However, it should be noted that once rice is placed in the refrigerator, it should not be taken out and stored at room temperature. This is because temperature changes can cause the rice to absorb moisture from the air, making it damp and prone to spoilage. Moreover, since kitchen temperatures are relatively high, it is also advisable to avoid purchasing large quantities of rice at once to prevent the quality of the old rice from degrading.