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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 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.

A traditional southern U.S. dish that combines long grain or dirty rice, chicken, and sometimes, wild game with vegetables and seasonings to create a thick savory stew.

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

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.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A medium grain variety of unmilled rice containing black bran. Black rice turns dark purple when it is cooked and has a nutty flavor with a texture similar to whole grain.

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

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

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

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

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

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 type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.