1, taste identification: polished rice is generally rice, chemical polished rice is generally moldy rice, so this rice will essentially bring a taste of fermented mold, although after treatment, the taste of rice will be reduced, but most of the Meters fine smell or there will be some ferocious taste, not pure rice fragrance.
2, debris identification: In general, the problem will be added to the chemical agent, the use of these chemicals is to make the surface of the rice to become more smooth and translucent, so these chemicals must be attached to the rice, so the case To this rice, the hand into the rice, and then grabbed the palm after observing the palm, if the rice debris naturally fall from the palm of your hand, then the possibility of such rice is less, if the debris all Stick in the palm of your hand, adhesion is relatively strong, carefully Roudong, and even there will be greasy feeling, that this rice is the possibility of chemical polishing rice is relatively large.
3, color identification: chemical polishing of rice are generally used to add mechanical chemicals polishing, mechanical operation of the process which can not guarantee that all the rice can be polished evenly colored, so polished rice in the face will also show Unlike other rice. The average rice color uniform, and carefully observe the polished rice, especially the edges and corners of the more polished rice, the color will be different, authentic rice, the color is white, and polished rice will carry some very inconsistent with the white Pale yellow, if the rice appears this color, it is also likely to be polished rice.
4,Identification: ordinary rice, carry more of the dandruff, Water will appear when the thick white, throwing light of rice, the general rice debris will be less, although there can also be white Rice, but the color will be slightly lighter, and chemical polished rice are generally twice or more polished, debris clean up very clean, so even the first Tom are very clean, if you Home rice Tom has been clearly bottomed out, then this kind of rice to be careful.
5, cooking identification: sometimes, rice can not eat all like porridge, the general rice, if boiled rice, and then used to porridge, then, because rice is made when the rice has been filled with water swelling will not be formed Thick porridge, usually in the water, the rice in the next porridge, this porridge and we directly cook rice with rice or a great difference, if the rice with chemical polished rice and then cook porridge and then talk , Because the surface of rice chemical substances, water and rice will be relatively stalemate, this rice as long as add a little water, then it is easy to porridge.