Forms: grains, flour (white, brown, sweet), rice paper, dried noodles, sake, rice vinegar, mirin Appearance: depends on variety; could be white, brown, red, black, long and thin, short and plump Aroma: highly aromatic (jasmine or basmati) to earthy (brown rice) Taste: the more aromatic varieties generally have a more distinctive flavor; can act as a neutral palette or a stand-alone dish. Uses: pancakes, dumplings, pilafs, puddings, noodles, crackers, cakes, risotto, paella Notes: Rice is an unparalleled gluten-free essential. Sweet rice, also known as sticky rice or glutinous rice, is gluten free. Glutinous refers to its sticky nature. Rice vinegar and mirin should be gluten free, but check for additives.
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