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

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 long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.

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 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.

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

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 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 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 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.

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 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 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, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

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.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

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 long-grain variety of aromatic rice developed in the U.S. that is considered to be similar to Basmati in taste and texture.