Rice that is precooked and dehydrated in order to cut the final preparation time.

(arborio, carnaroli, vialone, nano) These rices are medium to smaller grain and used for preparing risotto.

Rice that has been steamed in order to dissolve the nutrients from the bran (which will be removed) and then pressurized to deposit the nutrients into the kernel. The result is more nutritious and even textured than regular white rice.

(Bhutanese, Himalayan, Thai) Rice with a red bran layer rather than the more common light brown.

Raw grains still in the hull or husk. Before rice can be cooked, the husk must be removed.

The best known Spanish rice is Valencia rice used for making paella and other Spanish dishes which call for rice. You can substitute a medium grain rice for Valencia.

A waxy, short grain rice with a glutinous texture.

While it looks like rice, it's actually a seed of a water-grass called "zizania aquatica" native to lakes and rivers of the northern regions of North America.