There is such a misunderstanding in life that when people choose rice, they will choose rice with bright colors, thinking that such rice is good quality rice, but it is not. Such bright rice is polished rice, probably moldy rice, which is caused by excessive polishing. If you want to eat good rice, you must first learn how to distinguish good rice from bad rice.

1. The brown rice after primary processing has a layer of white powder, which looks uneven in color. A grain of rice is mixed with translucent, white or even yellowish rice bran, which may even make people mistake it for moldy rice.

2. polished rice looks even and bright, which is much better. Rice with a particularly beautiful appearance is by no means high quality rice. Because there is a film rich in trace elements outside rice, if it is excessively polished, it will be worn off, reducing the nutritional content of rice. Brown rice is more nutritious because it retains the powder of the film.

Over-polishing rice also masks the illegal means of some illegal small manufacturers. Some small factories grind old rice and moldy rice into inferior products. By grinding, old rice can be sold at a new price. There are even criminals who polish the moldy rice and remove the deteriorated part of the rice noodles, which makes the rice much brighter and then sells it together with normal rice.

Consumers should be especially wary of criminals mixing mineral oil in polishing. According to the regulations, rice polishing can only use water as the medium, but adding mineral oil can make the deteriorated rice brighter. If vegetable oil or even mineral oil is used for polishing, it will not only change the quality of rice, but also turn edible rice into "poisonous rice".

Consumers can tell by looking, smelling and touching: "If you put your hand into the rice, you can see a little white flour, which proves to be new rice with a gentle blow. Old rice or inferior adulterated rice should not be blown off lightly and stained with sludge. Although the inferior rice is very bright, the beige color is very dark and smells greasy. "

Some rice uses artificial spices to enhance its taste, making ordinary rice pass off as fragrant rice, or making old rice look like new rice. Because the fragrance of rice can be preserved for two to three months at most after opening, a certain amount of essence must be added in order to convert old rice stored for a period of time into new rice.

New rice has a natural fragrance, while old rice has no fragrance. Illegal traders will add synthetic essence to old rice to pretend to be new rice, but its aroma is different from the natural aroma of rice, which can be distinguished with a little attention.