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A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.

A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.

A long grain unmilled variety of rice with a red bran that is grown in India. This rice has a nuttier flavor and is reddish-tan in color.

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 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 short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

Rice that is processed with the hull, the bran layers and the germ removed. It is the most common form of rice available.

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.

Rice that has been processed to completely or partially remove the outer hull, or bran, of the kernel.

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.

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.

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

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 kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

Cereal foods that has been produced from the rice cereal grain to become breakfast cereals or cooking ingredients used for such foods as desserts and puddings.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

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.

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

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.