Round, short-grained types of rice, with the bran coat completely removed. The grains cook to a soft consistency and cling together. Also called pudding rice.

A mixture of long-grained brown rice and wild rice, both chewy textured and nutty-flavoured, usually combined to extend the more expensive wild rice. Used in pilafs, stuffings and salads.

Now cultivated, a black/brown, elongated, hard seed of a marsh grass native to the Great Lakes region of N. America, distantly related to common rice. Expensive, it is appreciated for its chewy, nutty quality.