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A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A variety of rice that was produced from cross breeding an Italian rice known as Rb rice, with long grain rice from the U.S.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

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 dark purple.

A type of medium-grain Italian rice that is known for its natural black and rust colored grains and its pleasing aroma.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

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 dark purple.

A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.

A type of rice, named after a town in northwest Italy, that is one of the most popular varieties used for Italian risotto recipes.

A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.

A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.

A traditional variety of rice served in southeast Asian areas, specifically Vietnam, where the rice flakes are manually produced to create a dish known as "banh com" or simply "com" as it is often called.

A long-grain aromatic rice that is a hybrid variety of Della rice, which is popular in the southern U.S.