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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 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.

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

White translucent, slightly curved, thin tubes that are approximately 1 inch long. Rice macaroni is made from rice flour.

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

A long grain unmilled variety of rice with a red bran that is grown in India. This rice has a nuttier flavor and is reddish-tan in color.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A traditional variety of rice served in southeast Asian areas, specifically Vietnam, where the rice flakes are manually produced to create a dish known as "banh com" or simply "com" as it is often called.

A flavorful rice from South America. The grains are very long and thin. Surinam rice is highly sought after, but it is difficult to find in the United States.

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 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.

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

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

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

Long-grained white rice that has been steam processed prior to being hulled, enabling the nutrients within the bran to be absorbed prior to de-hulling the rice kernel.

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 medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.

A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.