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A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years.