Search

A medium grain variety of unmilled rice containing black bran. Black rice turns dark purple when it is cooked and has a nutty flavor with a texture similar to whole grain.

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 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 type of medium-grain Italian rice that is known for its natural black and rust colored grains and its pleasing aroma.

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

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

Rice that is processed with the hull, the bran layers and the germ removed. It is the most common form of rice available.

Rice harvested from the rice paddy or field that has not undergone any of the various stages of processing, such as removal of the hull and polishing.

Rice that has been processed to completely or partially remove the outer hull, or bran, of the kernel.

Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.

Rice that has been processed, pre-cooked, and then dehydrated to make it shelf stable. This type of rice, which is enriched by adding nutrients to the rice kernels, requires a cooking time of only a few minutes rather than the lengthy time required for uncooked or raw rice.

A variety of rice that was produced from cross breeding an Italian rice known as Rb rice, with long grain rice from the U.S.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

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.

Rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

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.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

White rice refers to many different types of rice that are basically white in color but may be any short to long grain variety.