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

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 cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

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

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

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 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 small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

A Spanish short-grain rice that when cooked, expands in width, which differs from most rice varieties that expand in length.

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 cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

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.

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 Japanese kitchen utensil that is usually made of wood and used to mix seasonings with warm sushi rice.

A domestic aromatic long-grain rice that is generally sold as an unpolished or brown variety with the nutritious bran and germ left intact.