Immature glutinous rice is crushed into pinipig, which has an uncommon bright green colour, and delicate flavour
Its varieties range from the loose and firm Bomba to the creamy and silky Senia
This Italian rice variety is mostly used to make risotto. It is distinguished by a short grain that is smaller than the grain of Arborio rice
This rice grain is pearly white and contains a lot of amylose
This short grain rice is a staple ingredient in Japanese cuisine
The small, spherical grains are solid and rich in starch, giving the meals made with the rice a creamy feel
Black rice, also referred to as purple rice, is a collective term for numerous varieties of Asian or Oryza sativa rice
Rice paper is one of the main staples of Vietnamese cuisine which is used to wrap the items for appetizer
Although being relatively new, it is currently the most farmed and consumed rice in Japan
This rice variety is distinguished by its intensely nutty, flowery, and subtly spicy flavour and aroma