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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.

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.

Rice that has been processed, pre-cooked, and then dehydrated to make it shelf stable. This type of rice, which is enriched by adding nutrients to the rice kernels, requires a cooking time of only a few minutes rather than the lengthy time required for uncooked or raw rice.