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

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.

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 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 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.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

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.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish.