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

A domestic aromatic long-grain rice that is generally sold as an unpolished or brown variety with the nutritious bran and germ left intact.

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

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.

Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.

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

A favorite rice dish from India that is seasoned with a curry sauce, which is basically a gravy. The curry is made by adding meat or vegetables and other ingredients together with various spices.

A vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).

1. A Japanese wine which is made from steamed, fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan.

A cheese substitute made from rice, a small amount of milk protein (casein), food oils, and seasonings.

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 variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

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.

The outer bran layers of the rice grain that is a by-product of rice processing. The bran is used as an ingredient in the production of cereals, food mixes, and vitamin concentrates.

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.