Glossary

• 5:15

  Success® Rice, the ORIGINAL Boil-In-Bag rice has developed simple and easy to make recipes using “5” ingredients and with a maximum of “15” minutes to prepare for cooking.

• Al Dente

  Is defined as being cooked, but a firm texture. The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared.

• Al-raza

  Arabic word for “rice”.

• Amazake

  As a beverage or ingredient in Japanese cuisine, this thick fermented liquid is made from cooked rice. See Rice Milk.

• Amylopectin

  This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.

• Amylose

  This type of starch in 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

  A short-grain white rice originally found in the Po River Valley of Northern Italy; used for risotto; cooks up creamy, yet firm to the bite; similar to the California-grown short-grain variety Pearl.

• 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. Mahatma® Jasmine Rice, Carolina® Jasmine Rice, and Gourmet House® Jasmine Rice are aromatic.

• Arroz

  Spanish word for “rice”

• Arroz con Leche

  A popular Latin American dish: Rice with milk; Rice pudding.

• Arroz con Pollo

  A popular Latin American dish: Recipe for chicken and rice.

• Arroz Fermentado (Sierra Rice)

  is consumed in the Andean highlands and is used exclusively there in the preparation of dry rice.

• Bagwaigunahkoog

  A Native-American word, referring to 'Knocking Sticks' used in the production of wild rice. For more information, visit www.gourmethouserice.com.

• Baldo Rice

  An arborio (short-grain) rice grown in Italy.

• 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 and white.

• Benachin

  refers to an African “one-pot meal” related to Jollof Rice. It contains rice and whatever other ingredients the cook chooses. The most common preparation involves cooking everything in a large pot starting with whatever needs the longest cooking time, then adding the rice and any additional liquid needed and simmering until the rice is done.

• Bhutanese Red Rice

  Refers to red rice imported from the Kingdom of Bhutan.

• Biryani

  North-Indian rice dish.

• 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 Forbidden Rice

  Short grain rice which changes color to indigo when cooked.

• 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.

• Black Rice

  Has a black-colored bran layer, popular in Asian cuisine, which sometimes lightens to a deep purple after cooking. There are many varieties of black rice from China, Thailand and Indonesia.

• 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. Success® Rice is the ORIGINAL brand of boil-in-bag rice, and offers boil-in-bag brown rice too!

• Bomba Rice

  Refer to Calasparra rice -- one of two types of medium-grain rice grown in Spain. It is often marketed as short-grain rice. This rice is highly prized for its ability to absorb large amounts of liquid (about three times its volume) resulting in large, plump grains of rice. Bomba rice is typically used in paella and other Spanish rice dishes.

• Bootaagan

  A Native-American word, referring to a 'Slanted sided barrel' used in the production of wild rice. For more information, visit www.gourmethouserice.com.

• Bran

  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.

• 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 of rice.

• 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. Mahatma®, Carolina®, Gourmet House®, and River® Brown rice each cook in about 45 minutes. Success® Brown Rice offers boil-in-bag convenience, which cooks in just 10-minutes.  Minute® Rice offers quick cooking brown rice ready in 10 minutes, with the same nutrition as long cooking brown rice.  If you are looking for microwave convenience, try Minute® Ready To Serve Brown Rice, whole grain brown rice ready in only 60-seconds.

• Calas

  The word "Cala" 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.

• Calasparra rice

  Refer to Bomba rice -- one of two types of medium-grain rice grown in Spain. It is often marketed as short-grain rice. This rice is highly prized for its ability to absorb large amounts of liquid resulting in large, plump grains of rice; typically used in paella and other Spanish rice dishes.

• California medium-grain rice

  Refer to Calrose

• Calrose

  Type of medium grain rice grown in California.

• Camargue Rice

  Is a type of medium-grain rice from the Camargue region in the southwest corner of Provence, France. Typically this rice is uncommon in the United States; however, when it is available this rice has a red bran layer on the grain of rice. In Europe, Camargue rice can be found in white, brown, and red. Generally, this rice is simply prepared and served with herbs, garlic, and olive oil. Known for its nutty flavor, it is less firm and sticky than regular brown rice; works well in pilaf and salad recipes.

• Canadian Lake & River Wild Rice

  Grade "A" Canadian, is the most mature kernel of the Canadian variety of wild rice.  The color is a dark brown or charcoal black.  Cook time is 60 to 70 minutes.

• Carnaroli Rice

  Is a type of rice cultivated in Italy. Carnaroli rice is rich in amylose, which contributes to the grains firmness. It is appreciated by chefs and recommended for risottos; with a balance between absorbing flavors and little loss of starch.

• Carolina Gold Rice

  Distinctive rice grown in the South Carolina Lowcountry, known for its golden outer hull. This type of rice is not associated with the Riviana brand, Carolina Gold® (Parboiled) Rice.

• Celiac Disease

  Also known as gluten intolerance. For a list of typical allergens for our products, click here. Or, additional resources on the internet, try www.celiac.com/ or www.celiac.org/.

• Chelo or Chelow

  Steamed rice with a crispy golden crust. This is usually served as a side-dish with grilled meats or stews and usually prepared over a 24-hour period. Usually long grain white rice or basmati rice is rinsed, partially cooked, rinsed again, then steamed. Final steaming occurs in a heavy saucepan, with the bottom of the pan coated with olive oil or butter. Often the cook will steam this dish with yogurt or an egg yolk to make a crunchy golden crust. The partially cooked rice is stacked in a cone shape into this pan and tightly sealed to hold in the moisture from the wet rice. The fluffy white rice is served with bits of the bottom crust, often called Tahdeeg, which is sprinkled on top.

• Chicken Bog

  Similar to Pilau or Pilaf, this recipe is made with rice and sausage. The chicken in this recipe would be mixed with wet and soggy rice, and may derive the name from the fact that a bog is a wet, soggy ground.

• Congee

  Is a Oriental recipe for a type of rice porridge or soup, typically eaten at breakfast.

• Congri

  A traditional Caribbean style dish. Rice, and either red or black beans are cooked together.

• Converted®

  A registered trademark used to describe parboiled rice. See Parboiled Rice.

• Couscous

  Dish of steamed cooked pasta, usually served with vegetables and meat. See Rice Couscous.

• Crisped Rice

  See Rice Cereals.

• Cultivated

  This is wild rice commercially-grown in a man-made paddy versus organically-grown wild rice naturally grown in a lake or river. Natural Lake and River Wild Rice is also known as "Real" or "Traditional" Wild Rice.

• Cultivated Brokens/Cracked Wild Rice

  This broken wild rice is a combination of different grades of wild rice.  The color varies from light or greenish brown to charcoal black.  It has a roasted nutty aroma and flavor.  The broken wild rice can be used for a number of areas from meat fillers to stuffing mixes and baking needs.  Cook time 20 to 30 minutes.

• Dehra Don

  Dehra Dun is a city in Northwest India that is known for its long-grain Basmati rice (Dehradooni Basmati).

• 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.

• Dolmades

  An Arabic term meaning "something stuffed", dolmades is a Greek dish prepared of grape leaves stuffed with rice, meat, lentils, and seasonings. This dish is typically served as an appetizer or as an entrée.

• Dolmas

  See Dolmades.

• Donburi

  A Japanese word meaning “bowl which is a little bigger than a rice bowl” and is one of the most common Japanese methods of serving rice. When placing a topping such as shrimp, beef, or chicken on rice in “donburi”, the recipe becomes a donburi dish.

• 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.

• Enrichment

  As required by the U.S. Department of Agriculture, long grain white rice is enriched with vitamins and minerals as listed on the individual package. For more details about a specific rice product, please refer to the Products tab above.

• Extra Long Grain Rice

  A term used to indicate the added selection process in which Riviana Foods assures our consumers of a Grade ‘A’ quality long-grain rice.

• Fines

  Small particles, flakes, or chips of rice, which can appear in all types of packaged rice products.

• Flavored Rice Mixes

  Rice mixes combine seasonings and dehydrated vegetables with rice, and range in cooking time from five to 30 minutes.

• Fragrant Rice

  See Aromatic Rice.

• Fried Rice

  There are a variety of ways to prepare fried rice. Usually, the rice is cooked two or three hours ahead of time, before frying in oil. It is prepared with a variety of vegetables and meat.

• Fromimanido

  A Native-American word meaning 'Spirit-giver of this sacred food grain' used when referring to wild rice. For more information, visit www.gourmethouserice.com.

• Gahndakeeigunakh

  A Native-American word meaning 'Pole' which is used in the production of wild rice. For more information, visit www.gourmethouserice.com.

• Galapong

  is ground glutinous rice mixed with water to form soft dough. It is the basis for many Philippine dishes.

• Giidasigun

  A Native-American word which means 'Parching' when referring to the production of wild rice. For more information, visit www.gourmethouserice.com.

• Gluten Intolerance

  See Celiac Disease.

• 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.

• Gohan

  Referring to cooked rice with vinegar and sugar; which is sometimes used to wrap sushi. This term is primarily used in Japanese-American communities and refers to the Japanese word for cooked rice – shari. However, shari is more commonly used when referring to the vinegared rice used to make sushi.

• Grade "A" Wild Rice

  Also known as "extra fancy" ... this rice is the highest grade and most mature of paddy grown wild rice.  The color varies from light or greenish brown to dark brown or charcoal black.  It has a roasted nutty aroma and flavor.  Grade "A" wild rice is popular as a side dish, casserole ingredient or where product presentation is important.  The approximate cook time is about 50 to 60 minutes.

• Grade "B" House Blend Wild Rice

  This wild rice is most versatile of all the wild rice grades.  The color varies from light or greenish brown to dark brown or charcoal black.  It has a roasted, nutty aroma and flavor.  Grade "B" wild rice is popular to the flexible characteristics of the specific size and performance qualities.  This grade can easily be blended with grains such as white or brown rice.  Its presence adds a touch of elegance to any side dish or soup.   Cook time is 30 to 40 minutes.

• Grade "C" Wild Rice

  Also known as "select".  This rice is the least mature of all the different grades of wild rice.  It has a nutty aroma and flavor.  This kernel is the most tender of all after cooking.  Grade "C" is used when quicker cooking wild rice is a necessity.  Cook time is 20 to 30 minutes.

• Green Freshly Harvested Wild Rice

  Wild rice in its raw state is harvested green.  When harvested it has a moisture content of 40%.  It is harvested in mid-August through mid-September

• Gumbo

  Traditional Louisiana dish. A thick soup with a variety of meats (sausage, ham, chicken, or seafood), vegetables and spices served over or with rice.

• Hand Harvested

  Wild Rice is gathered by Native Americans who pole their canoes through the rice stalks and gently tapping the heads with long, smooth flailing sticks to knock the mature seeds into the bottom of the boat. This is know as hand or lake harvesting. For more information, visit www.gourmethouserice.com.

• Heart-Healthy

  For the recipes occurring on this website, an identified recipe containing 50 mg of cholesterol or less per serving. For a 2,000 calorie per day diet, the USDA recommends less than 300 milligrams of cholesterol.

• High-Fiber

  For the recipes occurring on this website, an identified recipe containing 5 grams of fiber or more per serving. For a 2,000 calorie per day diet, the USDA recommends a minimum of 25 grams of fiber.

• Hoppin' John

  This is a typical Southern style dish consisting of ham, black-eyed peas, and rice, traditionally served on the first day of the New Year to bring good luck.

• Horchata

  Also, know as Agua Fresca. This is a refreshing rice-based drink made from ground up rice and sugar. Horchata is available in a variety of flavors; the most popular flavors include: cinnamon and strawberry. See Rice Milk.

• Hulls

  The outer covering or husk layer that encloses the rice kernel.

• I.R.R.I.

  (International Rice Research Institute) Located in the Philippines, it is a 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, http://beta.irri.org

• Indica

  Along with japonica, Indica is one of two main groups of Oryza sativa. These rices, which are higher in amylose (dry starch) than japonicas, are generally long-grain. They grow successfully in tropical/semitropical climates. Indica rices include Basmati, Della and other aromatic rices.

• Instant Rice

  Rice that has been precooked and dehydrated. Cooks in about five minutes.

• Intip

  Indonesian (See Tahdeeg).

• Jambalaya

  A traditional Louisiana rice dish which contains a variety of meat.

• Japonica

  Along with indica, japonica is one of the two main groups of Oryza sativa. They are typically short- to medium-grained. They usually contain more waxy-starches (amylopectin) than indicas. They generally grow in cooler climates and more mountainous climates. Japanese rices (not usually exported to the USA), Arborio and risotto rices, CalRose, Kokuho Rose, Nishiki and other Japanse styled rices grown on the West Coast of the United States are all japonicas.

• Jasmati®

  A registered trademark brand of aromatic rice grown in the United States. See Aromatic Rice.

• Jasmine Rice

  See Aromatic Rice.

• Javanica Rice

  Is similar to the japonica variety of rice and is typically grown in Indonesia, Phillipines, and mountainous areas of Madagascar.

• Jollof Rice

  originates among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën. There are many variations of Jollof Rice; however, the most common ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Nearly any kind of meat, fish, vegetable, or spice can be added to this dish.

• Kalijiro Rice

  Or, "baby basmati" is a tiny, aromatic rice grown in Bangladesh. This rice cooks fast and is great when used in rice pudding.

• Katteh

  Arabic word for “rice cake”.

• Ketipat or Ketupat

  Indonesian word; which refers to rice cake boiled in a packet of young coconut leaves. This recipe is quite simple. The ingredients include 3 cups uncooked rice and coconut leaves. Wash rice and discard water. Leave the rice to dry. Half-fill uncooked rice in coconut leaves, and wrap. Boil in water for 4 hours or longer, changing the water 2 or 3 times. Remove and hang to dry.

• Kheer

  Traditional Indian recipe for rice pudding.

• Khichri or Khichuri

  In India, Khichri is rice with yellow split peas (chana dal) that is supposed to soothe the stomach and is often fed to the sick or to young children.

• Kokuho Rose Rice

  is a short-grained, glutinous white rice that is very important to Korean cuisine. It is slightly sticky.

• Kokuho® Rice

  A registered trademark brand of extra fancy premium grade medium grain rice from Japan. River® Enriched Medium-Grain and Water Maid® Enriched Medium-Grain are both U.S. grown medium-grain rice.

• Koshihikari

  A famous variety of Japanese rice; which is now being cultivated in the United States.

• Limpin’ Susan

  Traditional recipe of rice and okra from South Carolina.

• Long Grain Rice

  Brown or white rice kernels averaging about 7 millimeters in length which are about five times as long as they are wide. These grains cook up fluffy and separate.

• Lontong

  is a traditional Indonesian rice cake boiled in banana leaves served in Malaysia and Singapore.

• Low-Calorie

  For the recipes occurring on this website, an identified recipe containing 150 calories or less per serving; or no more than 10% of total day’s calories from saturated fat. For a 2,000 calorie diet, the USDA recommends less than 65 grams total fat, or less than 20 grams saturated fat per day.

• Low-Fat

  For the recipes occurring on this website, an identified recipe containing 3 grams of fat or less per serving, or no more than 30% of day’s total calories from fat; no more than 10% of total day’s calories from saturated fat. For a 2,000 calorie diet, the USDA recommends less than 65 grams total fat, or less than 20 grams saturated fat per day.

• Low-Sodium

  For the recipes occurring on this website, an identified recipe containing 140 milligrams of sodium or less per serving. For a 2,000 calorie diet, the USDA recommends less than 2,400 milligrams of sodium per day.

• Mahnomin Ikayng

  Native American word for “ricing”. For more information, visit www.gourmethouserice.com

• Mahnomin or Manoomin

  Native American word for “wild rice”. For more information, visit www.gourmethouserice.com

• Manoominike Giizis

  A Native-American word which means 'Ricing Moon Month' when referring to the production of wild rice. For more information, visit www.gourmethouserice.com.

• Medium Grain Rice

  Brown or white rice kernels about 6 millimeters long and somewhat wider than long-grain varieties; cooks up soft. The River® Enriched White Rice and WaterMaid® Enriched White Rice are both first quality, medium grain rice products.

• Mika

  Japanese word for “Rice bran”.

• Milled Rice

  See Long Grain Rice, Extra Long Grain Rice, or Polished Rice.

• Min

  Native American word for "Seed". For more information, visit www.gourmethouserice.com

• Mochi

  Japanese snack made from rice.

• Mochi Gome

  Japanese word referring to glutinous sweet rice used in order to prepare tarts.

• Moros y Cristianos

  Similar to Congrí, this dish consists of black beans and rice prepared separately. The beans are served on top of the cooked rice. The name is derived from the historical reference to the Moors invasion of Spain.

• Nasi Goreng

  Indonesian word meaning “fried rice”.

• Nooshkaatoon Mahnoomin

  A Native-American word which means 'Winnow Trays' when referring to the production of wild rice. For more information, visit www.gourmethouserice.com.

• Nuka

  is a Japanese word for “rice bran.” Nuka is used for pickling, boiling bamboo shoots, and even for dishwashing in Japan. It is also called “Jinda” in other parts of Japan and is used for stewing fish.

• O.C.I.A

  Also, know as the Organic Crop Improvement Association, is one of the world's largest organic certification agencies. For more details, visit their website at http://www.ocia.org/members/index.asp.

• Organic

  The USDA National Organic Standards released October 21, 2002, detail different levels and definitions for labeling a particular product as being organic. For complete details and definitions, please visit the USDA National Organic Program website at http://www.ams.usda.gov/nop/.

• Originario Rice

  A type of arborio (short-grain) rice.

• Oryza Sativa

  The Latin botanical name for rice. Rice is a semi-aquatic member of the grass family.

• Orzo

  Rice shaped pasta.

• Paddy Rice

  See Rough Rice.

• Paella

  A traditional Spanish dish consisting of rice flavored with saffron, shellfish, chicken, or sausage, vegetables, plus other seasonings.

• Parboiled Instant Brown Rice

  Long grain brown rice that has been precooked and dehydrated.  After processing, this rice cooks in 10 minutes.

• Parboiled Instant Rice

  Rough rice processed through a steam pressure system, milled then precooked and dehydrated.  This process gives the rice a separate extra fluffy texture cooking in 10 minutes.

• 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; light golden or amber in color. It cooks up fluffy with separate distinct grains. (See Mahatma Gold® or Carolina Gold® and Al Dente).

• Parching

  Wild Rice comes from the field with 60% moisture content (White Rice is 20%). Parching is part of the drying process which gives Wild Rice its characteristic smoky, roasted, nutty flavor. The end result is a product with 7-12% moisture. All of our Gourmet House® wild rice retail products have undergone this process. For more information, visit www.gourmethouserice.com.

• Patna Rice

  A variety of long grain rice originally grown in India. It was the first type of rice (often called Carolina Rice) to be cultivated in United States and was imported into Britain, although cultivation in the Carolina's ceased soon after the end of the American Civil War.

• 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)

• Peck

  Term used for field damaged rice kernels.

• Pegao

  Puerto Rican-Spanish word for “crusty rice at bottom of pot”.

• Perfected®

  A registered trademark used to describe parboiled rice. (See Parboiled Rice).

• Perloo or Purloo

  See Pilaf.

• Pilaf

  Traditional Middle Eastern style dish consisting of sautéed rice, onions, and various spices. (See Mahatma® Classic Pilaf or Carolina® Classic Pilaf).

• Pilau

  Similar to pilaf, but highly spiced due to its Indian origin.

• Pirurutong

  is black or purple rice from the Philippines.

• 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.

• Polo

  See Chelo.

• Polou or Polow

  Arabic word for “pilaf”. See Pilaf.

• 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).

• Puffed Rice

  See Rice Cereals.

• Puto

  Filipino word for “rice flour” often used in baking or breakfast meals. Refers to “Rice cake” or “Rice muffin”.

• Quemada

  Spanish word for “crusty rice at bottom of pot”.

• Quick Cook Wild Rice

  Is cultivated wild rice which has been pre-cooked and dehydrated.  There are varieties of this product which cook in 3, 5, or 10 minutes.  Quick cooking wild rice works great in soups and side dishes.

• R.I.C.E.

  Rest, Ice, Compression, Elevation and refers to a term used in a 1978 book by Dr. Gabe Mirkin, entitled ‘The Sports Medicine Book’. For more information, visit http://www.drmirkin.com.

• Raspa

  Cuban-Spanish word meaning “scrape” is used to refer to the “crusty rice at bottom of pot”.

• Raspa

  Spanish word for "crusty rice at bottom of pot".

• Red Beans and Rice

  Traditional Louisiana recipe, using red beans, rice, and spices. See Mahatma® Red Beans and Rice or Carolina® Red Beans and Rice. For a convenient, 10-minute version try Success® Red Beans and Rice.

• Red Rice

  A type of rice with a reddish-brown bran layer, a nutty taste and chewy consistency. See Wehani (also called Russet), Bhutanese red rice and Thai red rice. Also, a type of rice grown in South Carolina. Also, a recipe for a dish consisting of tomatoes and rice.

• Refined

  Term used for milled white rice. See Long Grain Rice.

• Regular-Milled White Rice

  See Long Grain Rice.

• Retrogradation

  To revert to a simpler form, such as a reaction involving vegetable adhesives. Characterized by a reversion to a simpler molecular structure. As an example, when cooking, serving, and storing cooked rice and/or a finished recipe like rice pudding, storage conditions including refrigeration can cause rice to “dry-out” or harden and revert back to a more “uncooked” texture.

• Ribe Rice

  A type of arborio (short-grain) 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 is among the few foods in the world which is entirely non-allergenic and gluten-free.

• Rice Bean

  is from a small annual vine which bears yellow flowers and small edible beans. The beans are small, slender and oblong and are grown in Malaysia, Nepal and Assam. The dried pods are very fragile and diffifult to harvest. Rice beans have the highest calcium content of all dried beans, containing twice the calcium of kidney beans.

• Rice Bran

  The outer layer on brown rice; 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 Cakes

  This is a low-calorie snack made of puffed rice.

• Rice Cereals

  Are whole grain rice, puffed or crisped, and generally used in breakfast cereal, rice cakes, or even candy bars.

• Rice Cooker

  A convenient electric cooking utensil or microwave container used for cooking rice.

• Rice Couscous

  Cracked rice, which resembles a cracked wheat product called couscous.

• Rice Diet

  A low fat, low salt diet. For more information, try http://www.ricedietprogram.com/.

• 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 Hulls

  See Hulls.

• Rice Milk

  Is a dairy substitute, and can be used as a beverage, or a wide variety of recipe applications. Also, see Amazake.

• Rice Noodles

  Are made from rice flour and typically used in Asian cuisine.

• Rice Paper

  Is dough made from rice flour and water. Rice paper is used as the wrapper in Vietnamese and Thai spring rolls.

• 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.

• Rice Syrup

  Is a mild sweetener, which is easily digestible. Rice syrup may be substituted for other sweeteners when baking.

• Rice Vinegar

  Made from rice, this vinegar has a gentle, but tart flavor and is milder than other types of vinegar. Same as Rice Wine Vinegar, rice vinegar is produced using double fermentation. Rice vinegar has a mild-sweet taste because it contains 4% to 5% acidity, while most vinegars contain 5% to 7%.

• Rice Wine

  Is a sweet, golden wine made from fermenting freshly steamed glutinous rice.

• Rice Wine Vinegar

  See Rice Vineger

• Rijsttafel

  The actual word ‘Rijsttafel’ is a combination of two Dutch words, which when literally translated means "rice table". This word describes an elaborate Indonesian meal, which consists of rice and accompanying dishes such as meat, seafood, and vegetables.

• Risi e Bisi

  is a springtime favorite dish in the Veneto region of northern Italy. It is a thick soup with a somewhat loose consistency.

• Risotto

  Creamy Italian rice dish in which rice is sautéed and cooked in broth.

• Roma Rice

  A type of arborio (short-grain) rice.

• Rosematta

  Left-on bran gives this parboiled rice from South India an attractive rose color. Sought after for its firm texture and warm flavor.

• 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.

• Ruz

  Arabic word for “rice”.

• Saffron

  Derived from the dried stigmas of a purple-flowered crocus (Crocus sativus) used to color and flavor foods. This spice is one of the ingredients to the rice dish, Paella. Be sure to look for the Mahatma® and Carolina® Saffron Yellow Rice mixes at your grocer.

• Sake

  Traditional Japanese wine made of fermented rice.

• Samba

  Grown in southern India and Sri Lanka, samba is a tiny, almost round in shape rice. Samba can be either sticky or dry depending on its genetic strain. Sri Lankan rice is typically high in amylose (dryer).

• Scarified

  Is the process of 'roughing up' the bran layer on wild rice by scratching it in order to speed up cooking time and improve cooking consistency. If the kernel has been scarified it is light in color. If the kernel has not been scarified, it is dark and glossy. None of our Gourmet House® wild rice retail products have been scarified. For more information, visit www.gourmethouserice.com.

• Second Heads

  These are the largest rice grains which are broken in the milling process.  These broken grains are used for blending with other whole grains, for making rice flour, and for brewing.

• Shola

  is an Indian sweet milk pudding flavored with rose water, which was introduced to Persia in the 13th century by the Mongols. In Afghanistan, dishes known as shoal-e-shireen and shoal-e-zard, both sweet rice dishes, are made for Nazer, a celebration similar to Thanksgiving.

• Sholleh

  Sholleh Zard is Persian rice pudding flavored with saffron.

• 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".

• Socarrat

  From the Spanish verb socarrar, which means to toast lightly. Socarrat refers to the caramelized crust of rice that sometimes sticks to the bottom of the pan.

• 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 added as well. See Mahatma® or Carolina® Authentic Spanish Rice Mixes

• Sticky or Sweet

  See Glutinous Rice.

• Suman

  Filipino dessert made of sticky rice. For Filipino recipes and information, visit … http://www.filipinoheritage.com.

• Sushi

  Japanese dish of cooked and seasoned rice served with a variety of other ingredients, which usually includes fish.

• Tah Cheen

  Persian recipe for a delicious dish made with chicken, rice, eggs, yogurt and saffron.

• 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.

• Tapé

  is an Indonesian rice pudding which is mildly alcoholic due to fermentation.

• Texmati®

  A registered trademark brand of aromatic rice grown in the United States. See Aromatic Rice.

• Thai Red Rice

  See Wehani.

• Thrashing

  To separate the seeds of from the husks and straw by beating.

• 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/.

• Uhbwi

  A Native-American word which means 'Flat Paddle' when referring to the production of wild rice. For more information, visit www.gourmethouserice.com.

• Valencia

  See Short Grain Rice. Or, refer to Mahatma® Valencia Rice.

• Valone Ñaño Rice

  A type of rice cultivated in Italy since the late 1800's.

• Vermicelli

  A pasta similar to spaghetti, normally cut into ½" to ¾" lengths. This pasta is used in flavored rice mixes.

• Waxy

  See Glutinous Rice.

• 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.

• Well-Balanced

  For the recipes occurring on this website, an identified recipe with about 500 calories or less per serving, AND, about 600 milligrams sodium or less per serving.

• 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.

• Wigwaas

  A Native-American word which means 'Birch Bark'. For more information, visit www.gourmethouserice.com.

• Wigwaas Jimahnug

  A Native-American word which means 'Canoe'. For more information, visit www.gourmethouserice.com.

• Wild Pecan

  An aromatic long-grain rice grown in Louisiana. It is named for the strong aroma and milder, but 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. For more information, visit www.gourmethouserice.com.

• Winnowing

  To expose a grain to a current of air so that straw and chaff is eliminated.

• Zahgaigun

  A Native-American word which means 'Lake'. For more information, visit www.gourmethouserice.com.