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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.

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 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.

A type of rice, named after a town in northwest Italy, that is one of the most popular varieties used for Italian risotto recipes.

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

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 classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

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 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 opaque 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 type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A Spanish short-grain rice that when cooked, expands in width, which differs from most rice varieties that expand in length.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.

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

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 liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.