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.
   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.
         
   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 or white.
   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.
   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.
 
         
   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.
   Converted®:
 
              A Registered Trademark used to describe Parboiled Rice. See Parboiled Rice.
 
         
   Della Rice:
 
              A cross of Long Grain Rice and Basmati Rice which was developed in the United States. It has an Aroma and flavor similar to Basmati and cooks dry and separate.
 
         
   Enriched Rice:
 
              White Rice with some of the nutrients, mainly the B Vitamins, Iron, Niacin and Folic Acid, restored after the milling process. Enriched Rice should never be washed before cooking.
   Extra Long Grain Rice:
 
              A term used to indicate the added selection process in which Riceland Foods assures our consumers of a Grade 'A' quality Long-Grain Rice.
 
         
   Fragrant Rice:
 
              See Aromatic Rice.
   Fried Rice:
 
              There are a variety of ways to prepare Fried Rice. Usually, the Rice is cooked 2 or 3 hours ahead of time, before frying in oil. It is prepared with a variety of Vegetables and Meat.
 
         
   Glutinous Rice:
 
              White, Brown, or Black Rice characterized by a broad, Short Grain; which stick together during cooking; mainly used in Asian Sweet Snacks; also known as Sweet Rice, Sticky Rice, or Waxy Rice.
 
         
   Hulls:
 
              The outer covering or husk layer that encloses the Rice Kernel.
 
         
   Instant Rice:
 
              Rice that has been precooked and dehydrated. Cooks in about 5 minutes.
   I.R.R.I:
 
              (International Rice Research Institute) Located in the Philippines, it is an 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/
 
         
   Jasmati®:
 
              A Registered Trademark brand of Aromatic Rice grown in the United States. See Aromatic Rice.
   Jasmine Rice:
 
              See Aromatic Rice.
 
         
   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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