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A

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.

B

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 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.

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.

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.

C

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/.