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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 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.

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 liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

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.

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.

A short to medium-grain rice variety that is cultivated in many areas of Spain, but takes its name from the province and city of Valencia, which is the largest rice growing region of Spain.

A light flavored vinegar made from rice wine which has been created by adding a bacteria culture to the wine, thus beginning a fermentation process that produces the vinegar.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.