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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-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

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.

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.

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 short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

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 type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish.

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

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.

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.

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.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

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

A long-grain rice that is approximately four times longer than it is wide. Basmati is one of the most popular long-grain rice varieties due to its texture, nutty flavor, and popcorn-like aroma.

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

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.

An aromatic rice native to the United States that is a cross between the basmati rice and the long grain rice.

A short-grained Italian rice that features small plump grains, a high starch content, and a creamy texture when cooked.