Site
Recipes
Login
Home
FAQ
Contact Us
Products
About Our Rice
Our Guarantee
White Rice
Whole Grain Brown Rice
Jasmine Rice
Out of the Bag
Product Order
Recipes
Find Recipes
Recipe Collections
Recipe Suggestions
Stir In Ideas
The Riceipe Club®
My Recipe Box
My Grocery List
My Profile
Healthy Living
EAT RICE! EAT RIGHT!®
Gluten Free Information
Pyramid Plan
Well Balanced Eating
Whole Grains
Contests
Meet the Finalists
Cooking Intervention
2009 Contest Winners and Recipes
2008 Contest Winners and Recipes
Information
FAQ
Availability
Cooking
Nutrition/Serving Size
Storage
Rice Substitutions
Production Code Dates
Most Requested Recipe
Other
Glossary
Production Process
News
News Articles
Our Print Ads
Save $5 - Princess and Frog Mail-In Rebate
FAQ
Availability
Cooking
Nutrition/Serving Size
Storage
Rice Substitutions
Production Code Dates
Most Requested Recipe
Other
Glossary
Production Process
<a href="http://polldaddy.com/poll/3295187/">How do you serve Success® Rice most often?</a><span style="font-size:9px;"><a href="http://polldaddy.com/features-surveys/">online surveys</a></span>
Home
>
Information
>
Glossary
Glossary
Keyword
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
Z
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.
Al-raza
Arabic word for “rice”.
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.
Mahatma® Jasmine Rice
,
Carolina® Jasmine Rice
, and
Gourmet House® Jasmine Rice
are aromatic.
Arroz
Spanish word for “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.
Arroz Fermentado (Sierra Rice)
is consumed in the Andean highlands and is used exclusively there in the preparation of dry rice.
Please log in or sign up to access these features.