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.
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. S&W® Thai Jasmine Rice and S&W® Indian Basmati Rice are both considered aromatic 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.
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.
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 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.
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.
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.
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. Click here to view the Brown Rice Milling Process
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.
Calrose – Type of medium grain rice grown in California.
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’s Disease – Also known as gluten intolerance. For a list of typical allergens for Mahatma® Rice products, click here. Or, additional resources on the internet, try www.celiac.com/ or www.celiac.org/.
Congee – Is a Oriental recipe for a type of rice porridge or soup, typically eaten at breakfast.
Congrí – A traditional Caribbean style dish. Rice, and either red or black beans are cooked together.
Couscous – Dish of steamed cooked pasta, usually served with vegetables and meat.
Converted® – A registered trademark used to describe parboiled rice. See Parboiled Rice.
Crisped Rice – See Rice Cereals.
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.
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.
Fragrant Rice – See Aromatic Rice.
Flavored Rice Mixes – Rice mixes combine seasonings and dehydrated vegetables with rice, and range in cooking time from five to 30 minutes.
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.
Gluten Intolerance – See Celiac’s 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.
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.
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.