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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 thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

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 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 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.

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

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

Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

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.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.