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 | | Search results for the keyword(s): chinese black rice | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| A medium-grain variety of rice from China that has a covering of black bran. When cooked, the rice has a distinctive nutty flavor, a slightly chewy texture, and the color becomes ... |
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| A medium grain variety of unmilled rice containing black bran. Black rice turns dark purple when it is cooked and has a nutty flavor with a texture similar to whole grain. |
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| A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick ... |
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| A type of medium-grain Italian rice that is known for its natural black and rust colored grains and its pleasing aroma. The aroma is more noticeable while the rice is cooking and ... |
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| A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains. When cooked, the rice has a distinctive nutty flavor, a slightly ... |
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| A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily ... |
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| A medium-grain variety of rice from China that has a covering of black bran. When cooked, the rice has a distinctive nutty flavor, a slightly chewy texture, and the color becomes ... |
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| A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a ... |
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| Rice that is processed with the hull, the bran layers and the germ removed. It is the most common form of rice available. It may also be referred to as white rice, regular rice, ... |
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| Rice harvested from the rice paddy or field that has not undergone any of the various stages of processing, such as removal of the hull and polishing. Paddy rice is also known as ... |
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