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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.

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-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.

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

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

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

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 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 type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

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 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 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 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.

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

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.