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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 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 variety of rice that provides a natural aroma when cooked and a flavor that may taste somewhat like roasted nuts or popcorn.

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 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.

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.

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

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 spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

A short-grained Italian rice that features small plump grains, a high starch content, and a creamy texture when cooked.

A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.

A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

A hybrid to basmati rice, this aromatic rice is grown primarily in the southern United States. It is available in white or brown varieties and when cooked, provides a rich, nutty flavor with a popcorn aroma.