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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.


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.


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.