Instructions: Basmati: A staple cuisine in India. Its aging process brings out a nutty aroma and flavor of this long grain rice. Used in stir-fry, pilaf, salads and desserts.

Arborio: Popular in Italy and other Mediterranean countries. Creamy in texture, this rice is ideal for preparing Risotto and paella.

Black Japonica: A blend of short grain, black rice and medium grain mahogany rice. This rice has a musky aroma with a sweet, yet spicy flavor. It is often combined with other rice varieties and is great in stir-fry and casseroles.

Wehani: A long grain aromatic mahogany. This rice has a musky, nut-like flavor and is very versatile, being used in casseroles, salads, stuffing mixes, pilafs and desserts.

Cal Mochi: This rice is most often used in creating Asian desserts and is also commonly used in rice blends.

Christmas Rice: A musky flavored, short, red grain rice providing a more sticky texture. This rice is ideal for entrees, casseroles, soups and side dishes.

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