Derived from the dried stigmas of a purple-flowered crocus (Crocus sativus) used to color and flavor foods.
- Short Grain Rice
Brown or white rice kernels averaging about 5 millimeters in length that are much thicker than long-grain varieties. Grains are soft and stick together when cooked. Also, referred to as "Valencia Rice."
- Spanish Rice
Similar to Fried Rice, this "South of the Border Mexican" style dish is prepared by sautéing the uncooked rice before cooking in liquid. Tomatoes and annatto are also added.