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

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

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

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 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 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 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 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.

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

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 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.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.