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

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

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

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.

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.

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.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

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

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