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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 wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

A popular short-grain rice from Spain that is often used for Spanish paella recipes. It is most often available in specialty shops and through mail order suppliers.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

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

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.