印度人讨论：是什么让中国餐厅的米饭变得黏黏软软的，而本地餐厅的米饭都是松散的？
What makes rice from a Chinese restaurant sticky?
译文简介
网友：其实很简单：中国餐馆使用的大米与印度和巴基斯坦等地使用的大米不是同一品种。
中餐馆使用的米是来自东亚的米，这些地方的米都比较粘稠
正文翻译
@Huijian Wu
It is actually quite simple: the rice used in Chinese restaurants is not the same variety as that used in places like India and Pakistan.
The rice used in Chinese restaurants is rice from places such as East Asia, which are all more viscous
其实很简单：中国餐馆使用的大米与印度和巴基斯坦等地使用的大米不是同一品种。
中餐馆使用的米是来自东亚的米，这些地方的米都比较粘稠
It is actually quite simple: the rice used in Chinese restaurants is not the same variety as that used in places like India and Pakistan.
The rice used in Chinese restaurants is rice from places such as East Asia, which are all more viscous
其实很简单：中国餐馆使用的大米与印度和巴基斯坦等地使用的大米不是同一品种。
中餐馆使用的米是来自东亚的米，这些地方的米都比较粘稠
Thai fragrant rice, for example, is a long-grain rice native to Thailand and is a type of indica rice. It is known worldwide for its sticky flavour and distinctive dewdrop aroma. It is one of the world's largest rice varieties for export after Indian rice.
例如泰国香米，是一种原产于泰国的长粒米，属于籼稻类型。它以粘稠的口感和独特的露珠香气而闻名于世。它是继印度大米之后世界最大的出口稻米品种之一。
例如泰国香米，是一种原产于泰国的长粒米，属于籼稻类型。它以粘稠的口感和独特的露珠香气而闻名于世。它是继印度大米之后世界最大的出口稻米品种之一。
Most Chinese rice is short and coarse with high viscosity.
Indian aromatic rice is a type of indica rice with a long, slender and transparent appearance. When cooked, Indian aromatic rice is two to three times longer than raw rice and is drier, looser and less sticky. Indian aromatic rice is therefore suitable for use in fried rice or rice salads.
中国大米大多短而粗，粘度较大。
印度香米是一种长而细长、透明的印度米。印度香米煮熟后比生米长两到三倍，而且更干、更松散、粘性更低。因此，印度香米适合用于炒饭或抓饭。
Basmati (Basmati, Basmati Aromatic Rice, Indian Aromatic Rice) is a well-known aromatic rice variety that is more expensive than Thai Aromatic Rice and has a long history of cultivation. The rice has long, thin, transparent grains with a strong, nut-like aroma; it is low in viscosity, dry and hard, easy to digest, and when cooked, the grains grow 2-3 times.
When northern Indians serve local fragrant rice, it is not only cooked or fried until it is dry and hard, but also boiled with a large amount of spices such as cinnamon, saffron and mint.
巴斯马蒂（Basmati、巴斯马蒂香米、印度香米）是著名的香米品种，价格比泰国香米高，栽培历史悠久。该米粒细长透明，有浓郁的坚果香味；粘稠度低，干硬，易消化，煮熟后米粒增大2-3倍。
北印度人在供应当地香米时，不仅将其煮熟或煎至干硬，而且还会与大量肉桂、藏红花和薄荷等香料一起煮。
When northern Indians serve local fragrant rice, it is not only cooked or fried until it is dry and hard, but also boiled with a large amount of spices such as cinnamon, saffron and mint.
巴斯马蒂（Basmati、巴斯马蒂香米、印度香米）是著名的香米品种，价格比泰国香米高，栽培历史悠久。该米粒细长透明，有浓郁的坚果香味；粘稠度低，干硬，易消化，煮熟后米粒增大2-3倍。
北印度人在供应当地香米时，不仅将其煮熟或煎至干硬，而且还会与大量肉桂、藏红花和薄荷等香料一起煮。
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When rice is used within period of six months from time of harvesting, it will be more sticky but with increase in time gradualy stickyness decrease. Stickyness also depend on amount of water used and duration of cooking. If we use more amount of wter and overcook then it will become more sticky.
当大米在收获后的六个月内使用时，它会更粘，但随着时间的推移，粘性会逐渐降低。粘性还取决于所用水量和烹饪时间。如果我们用更多的水和过度烹饪，那么它会变得更粘。
The variety of rice is important since this affects the amount and type of starch grains present. In general, shorter grain and glutinous varieties (like sushi rice) have higher amylose content and results in higher GI (glycemic index) and more sticky rice. Long grain varieties (like basmati rice) have higher amylopectin content and result in a rice that has lower glycemic index and is less sticky / clumpy
大米的品种很重要，因为这会影响淀粉颗粒的数量和类型。一般来说，较短的谷物和糯米品种（如寿司米）具有更高的直链淀粉含量，并导致更高的GI（血糖指数）和更粘的大米。长粒品种（如巴斯马蒂大米）具有较高的支链淀粉含量，从而使大米的血糖指数较低，粘性/结块性较低
译者注：basmati rice（印度香米，也叫巴斯马蒂大米，以下一律译作巴斯马蒂大米）
Yep thats the main reason, we south asians use less water which results in rice being not sticky. Even if lumps are created in rice we break it so its easier to eat
是的，这是主要原因，我们南亚人用水量少，这导致大米不粘。即使大米中有结块，我们也会把它打碎，这样更容易吃
The rice we use in India is slightly sticky, on account of the method of cooking. It is preferred in our place to eat with curry etc. The non-sticky variety is used for Biryani, Fried rice, pulao etc.
The reason Chinese (for that matter anyone who eats with chop sticks) have sticky rice is also because they can get a decent quantity of rice on their chop sticks. If they have basmati type, they will eat for hours!!
我们在印度使用的大米略带黏性，这是由于烹饪方法所致。在我们这里，人们更喜欢用咖喱等搭配食用。非黏性的品种用于制作印度肉饭(印度盖饭)、炒饭、抓饭等菜肴。
中国人（以及使用筷子进餐的其他人）选择黏性大米的原因也是因为他们可以用筷子夹起一定数量的米饭。如果他们使用巴斯马蒂类型的大米，他们将会吃上几个小时！！
A possible explanation. While I never tried eating Indian rice with chopsticks (local Indian restaurants only provide fork and spoon), they are in some ways similar to sand-very smooth (I’m not talking about the size, just the slippery texture). Using chopsticks might not be so easy.
一个可能的解释。虽然我从来没有尝试过用筷子吃印度饭（当地的印度餐馆只提供叉子和勺子），但它们的颗粒在某些方面非常光滑（我说的不是尺寸，而是光滑的质地）。使用筷子可能不那么容易。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
You obviously have a misunderstanding of how to use chopsticks, but I also understand that Indians usually grab and eat with their right hands.
你显然对如何使用筷子有误解，但我也理解印度人通常用右手抓东西吃。
Indians don’t “grab” the rice. You must’ve a misunderstanding of how we eat. We pick the morsels of rice with the fingers and the thumb, not the whole palm. It’s usuallly children who eat rice by “grabbing” in their palm and eating it and usually by the time they are in grade school, they learn to eat like grownups.
印度人不会“抓”米饭。你一定对我们的饮食方式有误解。我们用手指和拇指夹米饭，而不是整个手掌。通常是孩子们才通过“抓”在手掌里的方法吃米饭，通常在他们上小学的时候，他们就学会了像成年人一样吃饭。
译者注：中国评论者使用了Grab这个词，印度评论者强调应该是Pick，是不同语言的含义带来的误解
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he’s not wrong. you can’t eat basmati rice with chopsticks, it will take days to finish one meal
他没有错。你不能用筷子吃巴斯马蒂大米，一顿饭要花几天时间
Actually, Chinese are allowed to use spoon, I am seriously… It is kind of stereotype that Chinese only use or eat everything with chopsticks. I myself and quite a lot people prefer spoon for rice, and chopstikcs for noodles.
事实上，中国人可以用勺子，我说真的……这是一种刻板印象，认为中国人只使用或吃任何东西都用筷子。我自己和很多人都喜欢用勺子煮饭，用筷子煮面。
Chinese restaurants in China and in NA rarely use good rice. For “good rice”, I refer to the rice produced in North China, Korea and Japan, which costs approximately 1–3 USD per pound.
The good rice I eat in China at home usually costs 2–3 USD per 500g (1 pound is 450g).
All Korean restaurants and Japanese restaurants everywhere usually use the good rice.
中国和北美的中餐馆很少使用好米。关于“好大米”，我指的是中国北方、韩国和日本生产的大米，每磅价格约为1-3美元。
我在中国家里吃的好米通常每500克要2-3美元（1磅就是450克）。
所有的韩国餐馆和日本餐馆通常都用这种好米。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Thai rice is also good rice, right?
泰国大米也是好米，对吧？
Indian here. Even here (and am pretty sure in Pakistan) it's possible to find verity of rice that when prepared can become sticky. But I think we don't like that kind of rice that much. People here perefer more seperated rice grains (daanedar). It boils down to kind of dishes we prefer we well. Biryani, pulav all needs less sticky rice.
But I also know there the sticky rice verity is also available. I know a new moms who have delivered baby, initially three months they are served sticky rice that gets mashed very well. May be it's easier to digest. Typically this kind of rice is eaten by people who are recuperating from illness. Then there are certain dishes which definitely taste better when sticky rice is used. In that case we definitely use it.
印度人在这里。即使在这里（我相信在巴基斯坦也是如此），也可以找到各种各样的米饭，经烹饪后会变得粘稠。但我认为我们并不太喜欢那种类型的米饭。这里的人更喜欢米粒分开的米饭（叫做“daanedar”）。这也取决于我们喜欢的菜肴类型。印度盖饭，印度抓饭等都需要不太粘稠的米饭。
但我也知道那里也有粘性米的品种。我知道一些刚生完孩子的新妈妈，在最初的三个月里会被供应易于捣碎的粘米饭。也许这样更容易消化。通常这种米饭是供应给正在康复中的人食用的。然后还有一些菜肴，当然在使用粘米饭时会更好吃。在这种情况下，我们肯定会使用它。
The rice used in most Indian Homes is not the fragrant rice verities, but the coarser ones.
It's all related to ageing. New rice will stick like used in northern or east Asian cuisine.
In india mostly the rice is either par boiled or aged which makes it non sticky.
大多数印度家庭使用的大米不是香米，而是更粗糙的大米。
这一切都与陈放有关。新米会像在北亚或东亚菜肴中使用的米饭一样粘在一起。
在印度，大多数大米要么是半熟的，要么是陈的，这样就不粘了。
2 years old Basmati rice are the best especially extra long grain, aromatic Pakistani Kernal Basmati rice.
2年的巴斯马蒂大米是最好的，尤其是超长粒、芳香的巴基斯坦克纳尔巴斯马蒂大米。
Is there any Basmati rice from 1982?
It must be really expensive
有没有82年的巴斯玛蒂大米？
它一定很贵
Between $1 - 1.5/kg only.
仅1至1.5美元/公斤。
Unfortunately, where I live, Basmati rice is USD 7–10 /Kg
不幸的是，在我居住的地方，巴斯马蒂大米的价格是7-10美元/公斤
Export charges, tax, duties…
出口费用、税收、关税…
From $1.0 - $1.5/kg.
1.0美元至1.5美元/公斤。
I eat rice every day for dinner, but man, this answer makes me go “I could go for a bowl of rice right now…”
我每天晚饭都吃米饭，但伙计，这个回答让我想：“我现在可以去吃一碗米饭……”
And the reason how you can eat rice with chop sticks.
还有为什么你可以用筷子吃米饭。
Indian rice is meant for Indian cuisine. Any variation would have ‘different taste’.
印度米是用来做印度菜的。任何变化都会有“不同的味道”。
Basmati, Super Colonel/ are Pakistani varieties india imported from Pak and now tries to peddle as indian. These were produced by Pak farmers.
超级克纳尔巴斯马蒂大米是从巴基斯坦进口的巴基斯坦品种，现在试图以印度米的身份出售。这些是巴基斯坦农民生产的。
Pakistani basmati rice is even longer and its actually the original basmati rice
巴基斯坦的巴斯马蒂大米甚至更长，它实际上是原始的印度香米
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Sad if you think so. Here we think it’s no good to buy Pak rice and prefer Basmati from India.
如果你这么认为的话，那就太可悲了。在这里，我们认为买巴基斯坦大米不好，更喜欢印度的巴斯马蒂大米。
I think Indian ones are the best Basmati rice
我认为印度的最好的就是巴斯马蒂大米
There is nothing better than Norwegian strawberries. In Norway. And English strawberries in England. It’s the same thing - misguided nationalism. The only thing we can agree on is that they are better than the Dutch. :-)
没有什么比挪威草莓更好的了。在挪威。还有英国的英国草莓。这是同一件事——被误导的民族主义。我们唯一能达成一致的是，他们比荷兰人更好
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Nobody will believe that. LOL
没有人会相信。哈哈哈
Most of the best basmati rice comes from a belt stretching across Punjab (Pakistan) to Himachal. Great stuff.
大多数最好的巴斯马蒂大米来自旁遮普（巴基斯坦）到喜马偕尔的一个地带。很棒的东西。
The question is what makes rice from Chinese rice sticky and not which is better rice.
问题是什么使中国大米变得粘稠，而不是哪种大米更好。
Basmati is a sanskrit word, jence it originates in India.
巴斯马蒂是一个梵语单词，源自印度。
Basamati is a sanskrit word by the way!!
顺便说一句，巴斯马蒂是一个梵语单词！！
Really? Is it based on the fact that majority of Indus River runs in Pakistan?
真的？这是基于印度河的大部分流经巴基斯坦这一事实吗？
Basmati
巴斯马蒂大米
I would enjoy every single kind of rice here equally
我会平等地享用这里的每一种米饭
Basmati is the Queen of all Rice and we love it. It has a very special place in our Indian cuisine.
巴斯马蒂大米是所有大米中的女王，我们喜欢它。它在我们的印度美食中有着非常特殊的地位。
I think the chemical nature is what differentiates between sticky, non sticky, aromatic and non aromatic types of rice. But in my experience as a novice cook, I learnt that even aged basmati or any other aged rice can also be turned in to complete mush by adding more water and over cooking it.
As somebody pointed out, newer rice, that is rice which is much closer to harvesting date, needs very little water, since the milk of the rice (endosperm) is still not completely hardened. This normally results in sticky rice. The farther the rice is from its harvest date, the harder the endosperm, resulting in non sticky rice with regular amount of water.
While Indians do boast a lot about using basmati, the truth is that there many varieties of rice consumed across India which include the short grain, medium and long grained.
Personally I love the medium grain, thin varieties like Nellore Molagulukalu, Jeelakarra Sanna, Sona Masuri, Jeeriga Samba, Samba Masuri and the traditional brown rice of these varieties where the bran is not polished off. These are the rice varieties grown in AP, Telangana and the same varieties may be known by different names in other places. I love eating the red rice of Kerala and par boiled rice ( sorry don’t know the name).
Also I will make it clear, that my personal liking is just that it is personal and not a declaration of best or worst types. They are limited to my experience.
Same would be the case with everyone.
我认为化学性质是区分粘性、非粘性、芳香性和非芳香性大米的原因。但根据我作为一名新手厨师的经验，我了解到，即使是老巴斯马蒂或任何其他老米，也可以通过添加更多的水和过度烹饪来制成糊状。
正如有人指出的那样，较新的水稻，即离收割日期更近的水稻，需要的水很少，因为水稻的乳汁（胚乳）仍未完全硬化。这通常会导致米软。水稻离收获日期越远，胚乳就越硬，从而使水稻不粘。
虽然印度人确实非常吹嘘使用巴斯马蒂大米，但事实是，印度各地消费的大米品种很多，包括短粒、中粒和长粒。
就我个人而言，我喜欢中等粒度、较薄的品种，如尼洛尔辣椒米，茴香米，索纳马苏里米，杰里加桑巴米，桑巴马苏里米，以及这些品种的传统糙米，这些糙米的麸皮不会被磨掉。这些都是在特伦甘纳种植的水稻品种，在其他地方，相同的品种可能会有不同的名字。我喜欢吃喀拉拉邦的红米饭和煮米饭（对不起，不知道名字）。
此外，我会明确表示，我个人的喜好只是个人的，而不是最好或最坏类型的判断。它们仅限于我的经验。
每个人都是如此。
Yup..!! East asians eat japonica rice, whose characteristic feature is its stickiness and short length, the plants being awned. Indians/South asians eat indica rice, which is slender and long, the plants being completely awnless.
So, there are three subspecies of Rice studied in Agricultural sciences, named on the basis of their centres of origin..
Oryza sativa subspp. indica (Indian origin)
Oryza sativa subspp. javanica (Indonesian origin) aka tropical japonica
Oryza sativa subspp. japonica (East asian origin) aka temperate japonica
是的。。！！东亚人吃粳稻，其特点是其粘性强，长度短，植株呈芒状。印度人/南亚人吃籼稻，这种水稻细长，植株完全没有芒。
因此，农业科学研究中有三个水稻亚种，根据它们的起源中心命名。。
水稻亚种，（印度籼稻）
水稻亚种，（印度尼西亚籼稻）又名热带粳稻
水稻亚种，（东亚籼稻）又名温带粳稻
Rice in India is also “Aged” before usage
After harvesting and cleaning, Rice is kept to age for atleast 6 months and then used, some families also add a little Clarified Butter in the rice before putting it to “Age”
印度的大米在使用前也会“老化”
收割和清洗后，大米至少要陈化6个月，然后再使用。一些家庭在将大米放入“陈化”前还会在大米中添加一点澄清黄油
Indian rice is way way way better than short sticky rice.
印度米比短糯米要好得多。
The kind of rice that is not sticky is usually cheap rice in China. Some economically capable ones will generally choose some sticky ones because it tastes better.
在中国，不粘的大米通常是便宜的。一些经济能力强的人通常会选择一些粘性的，因为味道更好。
it depends on the dish
这取决于菜
I have 7 varieties of rice which I blend together in different ways for different dishes. Kinda like blended coffee beans.
我有7种大米，我用不同的方法把它们混合在一起做成不同的菜肴。有点像混合咖啡豆。
Asian rice are mushy compared to our Indic rice
与我们的印度米相比，亚洲米是糊状的
Basmati rice is aged for min. 1 year after harvest. The best and most expensive basmati rice is aged for 2 years and it is more fragrant and suitable for Biryani.
巴斯马蒂大米在收获后至少陈化1年。最好、最贵的巴斯马蒂大米可以陈化2年，更香，适合做印度抓饭食用。
India alone has 50000 varieties of rice
仅印度就有5万种水稻
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Can't stand that long grain shit.
无法忍受那种细长的米。
That’s why there a higher and cheaper price in the market here in our country most of all restaurant used Angelica Rice.
这就是为什么在我国市场上价格越来越高、越来越便宜的原因——大多数餐馆都用当归饭。
How to make Chicken Tenders
如何制作鸡柳？
It needs to he sticky too. To stay better on chopsticks.
他们也需要他粘。为了更好地使用筷子。
To be clear, South Indian rice is sticky and typically, basmati is not used.
需要明确的是，南印度的大米很粘，通常不使用巴斯马蒂大米。
Can You Need Any Rice Cooker
你需要电饭煲吗
Yeah, i also like Indian basmati rice, as they are easy to digest.
是的，我也喜欢巴斯马蒂大米，因为它们很容易消化。
I really like sticky rice
我真的很喜欢糯米
Kernal & Super Kernal Basmati rice(Old) of Sialkot- Gujranwala rice belt are best, have longest grain and aroma. We made Pulao, Barani, Dal Chawal, Chinese (with lot of vegetables).
In Pakistani Punjab we usually buy for whole year when new harvest come. Didn't try Indian rice. Try Chinese rice but it taste are totally different.
锡亚尔科特-古杰兰瓦拉稻田带的超级克纳尔巴斯马蒂大米（老米）最好，米粒最长，香气浓郁。我们用它们做盖饭，抓饭、中式菜肴（配有大量蔬菜）。
在巴基斯坦的旁遮普省，我们通常在开始新收成时一次性购买一年份。我没有尝试过印度米。尝试过中国米，但口味完全不同。
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Quality of cooked rice is Pakistan is measured by; long & soft with aroma, retain shape after boiling, every pcs should be separate.
熟米饭的质量有巴基斯坦衡量的标准；长而软，有香气，煮沸后保持形状，每粒都应该分开。
The long shape ones are more sticky based on my experience, yeah I I basically cook every day I eat rice every day, we have a specific name for the long shaped kind of rice it’s called Oil-sticky-rice” You-zhan-mi”And there’s a small tip about cooking rice, The rice will taste softer and more sticky if you soak them in the water for about 20 minutes before you push the button to on the rice cooker.
根据我的经验，长形的米更粘，是的，我基本上每天都做饭，我每天都吃米饭，我们对这种长形的米饭有一个特定的名字，叫做油糯米“油詹米”。还有一个关于煮米饭的小技巧，如果你在水里浸泡大约20分钟，然后按下电饭煲上的按钮，米饭会尝起来更软更粘。
This is what rice from my home state in India (the preferred staple) looks like:
这就是我家乡印度的大米（首选主食）的样子
It’s interesting that you said Thai rice is known for its sticky flavor. In many parts of East Asia, Thai rice is known for its fragrance, and, being LESS sticky
有趣的是，你说泰国大米以其粘稠的味道而闻名。在东亚的许多地方，泰国大米以其香味而闻名，而且不那么粘
Actually I personally prefer Indian style rice compared to Southeast Asian style rice we have here in Indonesia.
事实上，与我们在印尼的东南亚风格的大米相比，我个人更喜欢印度风格的大米。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Starch content and hence stickiness differs
淀粉含量和粘性不同