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

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

A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

An electric kitchen appliance used to cook rice. It prepares the rice automatically, knowing when the rice reaches the proper temperature, it will switch from a cooking mode to a warming mode.

An aromatic rice that is grown primarily in the southwestern United States. When cooked, this rice is not as aromatic as basmati rice, but is more flavorful and aromatic than other long-grain rice from the U.

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.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

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 hybrid variety of aromatic rice that is a cross between Thailand's jasmine rice and India's basmati rice.

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

Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.

A short-grain Italian rice that is excellent for the preparation of risotto, which is a creamy Italian rice dish.

Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process.

A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

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

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

A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread.