Instant Rice Rice that has been precooked and dehydrated. Cooks in about five minutes.
Intip Indonesian (See Tahdeeg).
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://www.cgiar.org/irri/
Jambalaya A traditional Louisiana rice dish which contains a variety of meat. The Mahatma® Jambalaya Seasonings and rice mix brings this classic dish to your kitchen in just 25 minutes.
Jasmati® – A registered trademark brand of aromatic rice grown in the United States. See Aromatic Rice.
Jasmine Rice See Aromatic Rice.
Kheer Traditional Indian recipe for rice pudding.
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.
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.
Milled Rice See Long Grain Rice, Extra Long Grain Rice, or Polished Rice.
Mochi Chinese snack made from rice.
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 The name is derived from the historical reference to the Moors invasion of Spain.
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 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® and Al Dente).
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.
Perfected® – A registered trademark used to describe parboiled rice. (See Parboiled Rice).
Pilaf Traditional Middle Eastern style dish consisting of sautéed rice, onions, and various spices. (See Mahatma® Classic Pilaf).
Pilau Similar to pilaf, but highly spiced due to its Indian origin.
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.
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.