a high-quality medium-grain Spanish rice (marketed as a short-grain rice) used in paella and appreciated for its tender bite and ability to absorb a large amount of liquid.
California medium-grain rice
a japonica rice with a high level of sticky starch (amylopectin). It is used for sushi, paella, risotto, and desserts. Over 90 percent of California rice production is in medium-grain rice, much of it raised and milled to specification for export to Asia and Turkey
a controversial new type of rice genetically engineered to contain beta-carotene, the precursor of vitamin A.
A term used to describe waxy rice with 100 percent amylopectin, and a sticky texture. Also called sticky, sweet, or waxy rice. A specialty of Thailand and other Asian countries. The name is confusing because glutinous refers to the gluey texture of the rice, not its gluten content. (Rice does not contain gluten, a protein found in wheat.)
one of the two main groups of Oryza sativa (the other is japonica). Indica rices are generally long-grain with a higher percentage of amylose, or dry starch, than japonicas. They are successfully grown in hot tropical and semitropical conditions. Della, basmati, and other aromatic rices are all considered indicas
a fragrant medium-to long-grain rice that cooks into a moist, tender grain. Considered the rice of choice in Thailand, it has more amylopectin, or sticky starch, than dry starch. Native to Asia, it is also grown in the United States