Bhutanese cuisine — Bhutanese national dish hemadatsi and rice (mix of bhutanese red rice and white rice) Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: brug zas) employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice … Wikipedia
Rice — For other uses, see Rice (disambiguation). Oryza sativa, commonly known as Asian rice. Rice, white, long grain vegetable, raw Nutritional value per 100 g (3.5 oz) … Wikipedia
List of rice varieties — The following is a list of varieties of rice. Worldwide there are more than 40,000 different varieties of rice, species name Oryza sativa. Here are some of the common and popular varieties. Contents 1 Major categories 2 African varieties 3… … Wikipedia
Matta rice — Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) (Malayalam: കേരള മട്ട) is an indigenous variety of rice grown in Palakkad District of Kerala.[1] It is different from brown rice. It… … Wikipedia
Black rice — as sold in China For the Valencian dish, see Arroz negro. Black rice is a kind of sticky rice which is one of several black colored heirloom plants producing rice variants such as Indonesian black rice and Thai Jasmine Black Rice. Black rice is… … Wikipedia
Glutinous rice — (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut)[1] is a type of short grained Asian rice that is especially sticky when cooked. It is … Wikipedia
Japanese rice — Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots … Wikipedia
New Rice for Africa — ( NERICA ) is an interspecific cultivar of rice developed by the Africa Rice Center (AfricaRice) to improve the yield of African rice varieties. Although 240 million people in West Africa rely on rice as the primary source of food energy and… … Wikipedia
Parboiled rice — is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1]. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin B content… … Wikipedia
Champa rice — is a quick maturing, drought resistant rice that can allow two harvests, of sixty days each in one growing season. Originally introduced into Champa from Vietnam, it was later sent to China as a tribute gift from the Champa state during the reign … Wikipedia
