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)
- 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).