Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the
Red rice can be any of multiple varieties of rice that are high in anthocyanin, an antioxidant pigment that dyes the bran of the rice grain a reddish color. The most widely
Also called forbidden or purple rice, black rice is a type of rice that belongs to the Oryza sativa L. species Black rice gets its signature black-purple color from a
Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes
Bomba rice (Oryza sativa L.), primarily cultivated in the eastern parts of Spain. It is commonly used in paella and other dishes in Valencian cuisine, and is often referred
Arborio rice grains A macro photo of a broken Arborio rice grain are firm, creamy, and chewy, due to its higher amylopectin starch content thus it has a starchy taste but blends
Genetically modified rice are types of rice that have been genetically modified for agricultural purposes. The rice genome is usually modified using particle bombardment via the
Indica rice is a broad group of many different types of rice that is usually grown in hot climates. It has a typically long grain and when cooked indica rice does not stick
Japanese rice, or japonica, is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety
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