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- Al Dente
Is defined as being cooked, but with a firm texture. The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared.
- Amazake
As a beverage or ingredient in Japanese cuisine, this thick fermented liquid is made from cooked rice. See Rice Milk.
- Amylopectin
This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.
- Amylose
This type of starch is found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.
- Arborio
Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.
- Aromatic Rice
Brown or white rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. Various types grown; cooks dry and separate or moist and tender.
- Arroz con Leche
A popular Latin American dish: Rice with milk; Rice pudding.
- Arroz con Pollo
A popular Latin American dish: Recipe for chicken and rice.
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- Basmati
A very slender, long-grain, highly aromatic rice grown in India and Pakistan; it is aged for a year after harvesting to develop full flavor. Available in brown and white.
- Black Japonica™
A registered trademark. This type of rice is musky, spicy, and aromatic. The rice was developed from a black short-grain variety of Japanese rice, and a mahogany-colored medium grain type of rice both grown together in the same field. This rice is typically used for rice stuffing or other side dishes.
- Black and Red
Rare Asian grains with black and red husks and bran coverings; also cultivated in California. This exotic grain is normally added to commercial blends.
- Boil-in-Bag Rice
This type of rice is usually parboiled and pre-cooked. It is pre-packaged in a colander-style plastic bag. The product is pre-measured for quick, convenient cooking in 10 minutes.
- Bran
See Rice Bran.
- Brewer's Rice
Are tiny particles of rice or rice chips which pass through a sieve with a 1.4 mm round perforation. Brewer's Rice is primarily used as an ingredient in brewing beer.
- Brokens
The U.S. Department of Agriculture standards state that: Brokens are kernels of rice, which are less than three-fourths of the whole kernel.
- Brown Rice
Kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers, which are rich in minerals and vitamins. Cooked brown rice has a slightly chewy texture and a nut-like flavor.
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- Calas
The word "Calas" originates from the African word for "rice", and refers to a deep-fried pastry made from rice. This dish is popular in New Orleans, Louisiana.
- Calrose
Type of medium grain rice grown in California.
- Carolina Gold Rice
Distinctive rice grown in the South Carolina Lowcountry, known for its golden outer hull.
- Celiac's Disease
Also known as gluten intolerance. For a list of resources on the internet, visit www.celiac.com/ or www.celiac.org/.
- Congee
Is a Oriental recipe for a type of rice porridge or soup, typically eaten at breakfast.
- Couscous
A traditional Caribbean style dish. Rice, and either red or black beans are cooked together.
- Converted®
A registered trademark used to describe parboiled rice. See Parboiled Rice.
- Crisped Rice
See Rice Cereals.
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- Della Rice
A cross of long grain rice and basmati rice which was developed in the United States. It has an aroma and flavor similar to basmati and cooks dry and separate.
- Dolmades
An Arabic term meaning "something stuffed", dolmades is a Greek dish consisting of grape leaves stuffed with rice, meat, lentils, and seasonings. This dish is typically served as an appetizer or as an entrée.
- Dolmas
See Dolmades.
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- Enriched Rice
White rice with some of the nutrients, mainly the B vitamins, iron, niacin and folic acid, restored after the milling process. Enriched rice should never be washed before cooking.
- Enrichment
As required by the U.S. Department of Agriculture, long grain white rice is enriched with vitamins and minerals as listed on the individual package. For more details about a specific rice product, please refer to the Products tab above.
- Extra Long Grain Rice
A term used to indicate the added selection process in which Riceland Foods assures our consumers of a Grade 'A' quality long-grain rice.
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- Fines
Small particles, flakes, or chips of rice, which can appear in all types of packaged rice products.
- Fragrant Rice
See Aromatic Rice.
- Flavored Rice Mixes
Rice mixes combine seasonings and dehydrated vegetables with rice, and range in cooking time from 5 to 30 minutes.
- Fried Rice
There are a variety of ways to prepare fried rice. Usually, the rice is cooked 2 or 3 hours ahead of time, before frying in oil. It is prepared with a variety of vegetables and meat.
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- Gluten Intolerance
See Celiac's Disease.
- Glutinous Rice
White, brown, or black rice characterized by a broad, short grain; which stick together during cooking; mainly used in Asian sweet snacks; also known as Sweet rice, Sticky rice, or Waxy rice.
- Gumbo
Traditional Louisiana dish. A thick soup with a variety of meats (sausage, ham, chicken, or seafood), vegetables and spices served over or with rice.
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- Hoppin' John
This is a typical Southern style dish consisting of ham, black-eyed peas, and rice, traditionally served on the first day of the New Year to bring good luck.
- Horchata
Also, know as Agua Fresca. This is a refreshing rice-based drink made from ground up rice and sugar. Horchata is available in a variety of flavors; the most popular flavors include: cinnamon and strawberry. See Rice Milk.
- Hulls
The outer covering or husk layer that encloses the rice kernel.
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