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- Instant Rice
Rice that has been precooked and dehydrated. Cooks in about 5 minutes.
- Intip
As a beverage or ingredient in Japanese cuisine, this thick fermented liquid is made from cooked rice. See Rice Milk.
- I.R.R.I
(International Rice Research Institute) Located in the Philippines, it is a nonprofit agricultural research and training center established to improve the well-being of present and future generations of rice farmers and consumers. For more information, visit http://www.cgiar.org/irri/
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- Jambalaya
A traditional Louisiana rice dish which contains a variety of meat.
- Jasmati®
A registered trademark brand of aromatic rice grown in the United States. See Aromatic Rice.
- Jasmine Rice
See Aromatic Rice.
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- Kheer
Traditional Indian recipe for rice pudding.
- Koshihikari
A famous variety of Japanese rice; which is now being cultivated in the United States.
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- Limpin' Susan
Traditional recipe of rice and okra from South Carolina.
- Long Grain Rice
Brown or white rice kernels averaging about 7 millimeters in length which are about 5 times as long as they are wide. These grains cook up fluffy and separate.
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- Medium Grain Rice
Brown or white rice kernels about 6 millimeters long and somewhat wider than long-grain varieties; cooks up soft.
- Milled Rice
See Long Grain Rice, Extra Long Grain Rice, or Polished Rice.
- Mochi
Chinese snack made from rice.
- Moros y Cristianos
Similar to Congrí, this dish consists of black beans and rice prepared separately. The beans are served over the cooked rice. The name is derived from the historical reference to the Moors invasion of Spain.
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- Paddy Rice
See Rough Rice.
- Paella
A traditional Spanish dish consisting of rice flavored with saffron, shellfish, chicken, or sausage, vegetables, plus other seasonings.
- Parboiled Rice
Rice subjected to a steam pressure process. It is not precooked. This process helps retain many of the vitamins found in unprocessed rice. Nutrients soak into the rice kernels before the outer layers are removed. Parboiled Rice is light golden or amber in color. It cooks up fluffy with separate distinct grains. (See Riceland Gold® and Al Dente).
- Pearl Rice
California short-grain; kernels very plump and almost round; white only. Grains are soft and stick together when cooked. (See Arborio or Short Grain Rice)
- Peck
Term used for field damaged rice kernels.
- Perfected®
A registered trademark used to describe parboiled rice. (See Parboiled Rice).
- Pilaf
Traditional Middle Eastern style dish consisting of sautéed rice, onions, and various spices.
- Pilau
Similar to pilaf, but highly spiced due to its Indian origin.
- Polished Rice
Regular milled white rice, often referred to as "white" or polished" rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white.
- Popcorn Rice
Grown in Louisiana, this long-grain rice is a cross between Basmati and regular rice. It tastes like buttered popcorn, but the scent is stronger than the flavor.
- Precooked Rice
White or brown rice that has been completely cooked and dehydrated after milling. This process reduces the time required for cooking. (See Boil-In-Bag Rice).
- Puffed Rice
See Rice Cereals.
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