Long Grain Rice:
 
              Brown or White Rice Kernels averaging about 7 millimeters in length which are about 5 times as long as they are wide. These Grains cook up fluffy and separate.

         
   Medium Grain Rice:
 
              Brown or White Rice Kernels about 6 millimeters long and somewhat wider than Long-Grain Varieties; cooks up soft.
   Mochi:
 
              Chinese Snack made from Rice.
 
         
   Orzo:
 
             Rice shaped Pasta.
 
         
   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)
   Pilau:
 
              Similar to Pilaf, but highly spiced due to its Indian origin.
   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).
 
         
   Rice:
 
              Is a Semi-Aquatic member of the grass family. The edible seed is the staple Grain for over half the World's Population.
   Rice Bran:
 
              The outer layer on Brown Rice and an excellent source of Thiamin, Niacin, Vitamin B-6, Iron, Phosphorus, Magnesium, Potassium and Fiber.
   Rice Bran Oil:
 
              Is extracted from Rice Bran and is Mild-Flavored. Rice Bran oil has a very high smoking point, which makes it perfect for frying.
   Rice Cereals:
 
              Are whole Grain Rice, puffed or crisped, and generally used in breakfast cereal, Rice Cakes, and Candy Bars.
   Rice Flour:
 
             Rice is ground into Flour, which can be used in place of Wheat Flour for baking. Rice Flour is gluten-free and non-allergenic. This type of Flour has a wide variety of uses such as Baby Foods, Sauces, Gravies and Cosmetics.
   Rice Noodles:
 
              Are made from Rice Flour and typically used in Asian Cuisine.
   Rice Starch:
 
              Is a major component of Milled Rice. Rice starch can be used as a thickener in making Sauces or Desserts. See Rice Flour.
   Rough Rice:
 
              Rice as it comes from the field. Also, known as Paddy Rice, the rough Rice Kernels are still encased in an inedible, Protective Hull, which must be removed. The hulls can be recycled and used in Electrical Co-Generation.
 
         
   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.
   Sushi:
 
              Japanese dish of cooked and seasoned Rice served with a variety of other ingredients, which usually includes fish.
 
         
   Tahdeeg:
 
              When cooking Rice, sometimes some of the Rice sticks to the bottom of the pan. Iranians call this Tahdeeg. It is prized and is eaten in a variety of ways.
   Texmati®:
                A Registered Trademark brand of Aromatic Rice grown in the United States. See Aromatic Rice.
 
         
   U.S.A. Rice Federation:
 
              National Industry Association Representing Producers, Millers and Allied Businesses. Working on their behalf, the USA Rice Federation conducts programs to advance the use and consumption of U.S.- grown Rice in Domestic and International Markets. For more information, visit http://www.usarice.com/
 
         
   Valencia:
 
              See Short Grain Rice.
   Vermicelli:
 
              A Pasta similar to Spaghetti, normally cut into ½" to ¾" lengths.
 
         
   Waxy Rice Flour:
 
              See Glutinous Rice
   Wehani:
 
              A California-grown hybrid Rice with Indian Basmati in its Ancestry; Reddish Color; very Nutty Aroma and flavor.
   White Rice:
 
              See Long Grain Rice.
   Whole Grain:
 
              Brown Rice is a whole Grain - nothing is added, nothing is removed from the Kernel except the outer Hull.
   Wild Pecan:
 
              An Aromatic Long-Grain Rice grown in Louisiana. It is named for the strong Aroma, Milder and Distinct Nutty Taste.
   Wild Rice:
               Is the seed of a Plume-Topped wild aquatic grass found mainly in the North Central United States and Canada. It is expensive due to short supply, hand gathering, thrashing, and is often mixed with other types of Rice or Grain.
 
 
 

 
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