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

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.

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

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

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

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.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

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.

Long-grained white rice that has been steam processed prior to being hulled, enabling the nutrients within the bran to be absorbed prior to de-hulling the rice kernel.

A snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.

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.

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, 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 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 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.

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.

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.

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