Red Beans and Rice Traditional Louisiana recipe, using red beans, rice, and spices. See Mahatma® Red Beans and Rice.

Red Rice 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.

Regular-Milled White Rice See Long Grain.

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.

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; 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 mildly 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 Cooker A convenient electric cooking utensil used for cooking rice. For a microwave oven version, click here.

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

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 the tart flavor and is milder than other types of vinegar.

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

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.

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

Rosetta – 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.

Saffron Derived from the dried stigmas of a purple-flowered crocus (Crocus sativus) used to color and flavor foods.

Sake Traditional Japanese wine made of fermented rice.

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 added as well. See Mahatma®Authentic Spanish Rice Mix.

Sticky or Sweet – See Glutinous Rice.

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.

The 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, see http://www.usarice.com/.

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

Vermicelli A pasta similar to spaghetti, normally cut into ½” to Ύ” lengths.

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.

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 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.