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

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

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

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

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.