Riviana Industrial Sales - Glossary - The trusted name in industrial rice products

Products
- Parboiled Milled Rice
  - PB-B
  - PB-1
  - PB-C
  - PB-M
- Instant Rice
  - P-106
  - P-100
  - BP-100
  - IR-103
  - IR-300
  - IR-340
- Crisp Rice
Corporate
Resources

Cooking Directions

FAQs

Cooking and more
Product Availability
Ordering
Storage and Shelf Life

Glossary

Search

Browse A B C D E F G H I J K L M N O P Q R S T U V W

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.

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.

Please log in or sign up to access these features.