Search

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.

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 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).

A short to medium-grain rice variety that is cultivated in many areas of Spain, but takes its name from the province and city of Valencia, which is the largest rice growing region of Spain.

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.

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 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 vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

An aromatic rice native to the United States that is a cross between the basmati rice and the long grain rice.

A long-grain rice that is approximately four times longer than it is wide. Basmati is one of the most popular long-grain rice varieties due to its texture, nutty flavor, and popcorn-like aroma.

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 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.

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

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 medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.

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 medium-grain mahogany rice that were grown together in the same field.