also called baby basmati and known in India as gobindavog. The grains look like miniature basmati rice grains, and, when cooked, have the same pleasant aroma and firm but tender texture. Available from Lotus Foods.
a sweet treat made in Japan from soaked and cooked short-grain sweet rice that is pounded until perfectly smooth, then rolled into small balls or other shapes.
rice that is steam pressure–treated before milling, forcing all the nutrients from the bran layer into the endosperm. Hundreds of years ago the process of parboiling was practiced in India and Asia by soaking the rice and then heating it over hot coals. The United States industrialized parboiling during World War II to provide a nutrient and stable grain to the United States armed forces. It was marketed commercially by Uncle Ben’s as converted rice, a registered trademark. Parboiling greatly reduces breakage during milling, but many cooks, especially in food service, prefer it because it always cooks firm and can stand for long periods of time without getting sticky. It has a creamy tan color and a less sweet, starchy flavor than plain milled rice.
a popular rice dish that originated in Valencia in southeast Spain. It can be a simple dish of rice, beans, snails, and duck or rabbit, or a more elaborate one with shellfish, sausage, artichokes, and saffron. Bomba, Calasparra, and Valencia, three Spanish rices available in the United States, traditionally are used to make paella, but any medium-grain rice can be used
a Middle Eastern dish of rice sautéed in fat (butter or oil) and then cooked in broth that often includes vegetables and/or meats. Typically it is made with long-grain rice, but medium-grain rice is sometimes used in Turkish pilaf. Pilaf is from the Turkish word pilau or pilaw.
aromatic rice with a reddish-brown bran layer, a nutty taste, and a chewy consistency. Look for American-grown Wehani, Bhutanese red rice (imported by Lotus Foods), or red Camargue (from southern France) in specialty markets. Excellent in salads, pilaf, soups, and side dishes
the tan nutrient-rich outer layer that gives brown rice its color. High in nutrients such as thiamin, niacin, vitamin B6, iron, potassium, and fiber, rice bran is used in cereals, baked goods, and vitamins. Studies suggest that the oil in rice bran may have cholesterol-reducing properties. Rice bran is perishable; buy it at a reputable health-food store with a good turnover and refrigerate once the package is opened
finely ground rice, used in baked goods, breakfast cereals, pancake or waffle mixes, pasta, and snack foods. It is gluten-free and therefore cannot be substituted for wheat flour without adjusting the recipe.
rice’s inedible outside covering, or husk. Rice hulls are burned as a source of fuel, used as mulch, and are also used in manufacturing
a mildly sweet syrup with the consistency of honey, made from rice fermented with enzymes from sprouted barley. Mostly used in the food industry as a coating for snack foods
vinegar made from fermented rice. Japanese rice vinegar is light and mild. Chinese rice vinegar is sharp and sour
wine made from fermented steamed rice. Sake and mirin (a sweet wine used in cooking) are two Japanese rice wines. China and other rice-growing cultures make a variety of alcoholic beverages, including beer and brandy, as well as wine, from fermented rice
a northern Italian dish prepared by constantly stirring rice while adding small amounts of simmering broth until the consistency is creamy. Italians prefer medium-grain Vialone Nano, Carnaroli, and Arborio rices for risotto because they have a distinctive core, called the pearl, that remains just slightly firm when cooked. Baldo and California medium-grain rices can also be used
a parboiled rice from the Indian state of Kerala. The grains are large and almost round, about the size of barley, with a reddish bran and an earthy, meaty taste and aroma