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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 highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

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.

White rice refers to many different types of rice that are basically white in color but may be any short to long grain variety.

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 snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.

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.

White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed.

A short-grained Italian rice that features small plump grains, a high starch content, and a creamy texture when cooked.

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 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.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

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.