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A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A short-grain Italian rice that is excellent for the preparation of risotto, which is a creamy Italian rice dish.

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

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 grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.