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Somewhat similar to chicken noodle soup, this type of soup offers rice instead of egg noodles combined with chicken.

A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.

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 short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

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.

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

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

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

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

A traditional Asian food consisting of cooked rice and one or several other ingredients that are made into small shaped servings to be eaten at home or for meals away from home, such as picnics or lunch box meals.

A baked or fried dough that is generally stuffed with savory ingredients such as potatoes, cheese, meats, vegetables, rice, and beans.

A cookie-like snack that is comes from India and is traditionally made into a batter that may consist of rice flour, butter, corn oil, chili powder, and cumin seeds.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

Pieces of food, such as apple pieces, that are dipped into batter and deep-fried. Fritters are prepared by first making a batter to which the ingredients are added.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.