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Cereal foods that has been produced from the rice cereal grain to become breakfast cereals or cooking ingredients used for such foods as desserts and puddings.

Long-grained white rice that has been steam processed prior to being hulled, enabling the nutrients within the bran to be absorbed prior to de-hulling the rice kernel.

Types of grain that have been coarse ground to provide a gritty mixture for a baking ingredient. Common types of meal are cornmeal, farina and semolina.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

The meat from a very young calf, ranging from less than 1 month up to 4 months old. Veal is considered true veal when the calf has not been allowed to eat any grain or grass.

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.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.

A creamy Italian rice dish made with starchy, short-grained Italian rice varieties. A basic recipe for risotto includes onions that are lightly sautéed in butter into which rice is added and cooked briefly.

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

1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

A flavorful rice from South America. The grains are very long and thin. Surinam rice is highly sought after, but it is difficult to find in the United States.

A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A medium-grain variety of rice from China that has a covering of black bran. When cooked, the rice has a distinctive nutty flavor, a slightly chewy texture, and the color becomes dark purple.

A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread.

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 rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked.

A type of flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

A type of flour milled from sorghum grain. Sorghum flour lacks gluten, so it isn’t suitable for making yeast breads.

A medium-grain variety of rice from China that has a covering of black bran. When cooked, the rice has a distinctive nutty flavor, a slightly chewy texture, and the color becomes dark purple.

Naturally occurring proteins that are contained within foods or liquid and tablet supplements manufactured for the purpose of improving digestion.