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Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

Small rice or grain shaped pasta. Risi is slightly smaller than orzo. It is also referred to as risoni or pasta a riso.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

A traditional southern U.S. dish that combines long grain or dirty rice, chicken, and sometimes, wild game with vegetables and seasonings to create a thick savory stew.

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 long-grain aromatic rice that is a hybrid variety of Della rice, which is popular in the southern U.S.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

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 rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

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 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.

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 long grain unmilled variety of rice with a red bran that is grown in India. This rice has a nuttier flavor and is reddish-tan in color.

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

A cereal grain that has been steel-cut and then processed into small bits or continuous narrow strands of wheat that are combined, shaped, and roasted into a small, medium, or large ready-to-eat biscuit-shaped cereal.