1.   Basmati rice has a wonderful perfume that requires little embellishment except salt.

2.   All rice must have the inedible husk removed by milling before it can be consumed.

3.   Colored rices have some or all the outer bran intact.

4.   In a true risotto, the rice has to be cooked so that it retains a slight crunchiness, requiring vigilance on the part of the cook.

5.   RISOTTO rices have short, plump grains and a pearly, starchy center.

6.   Sometimes rice has a role in stuffing, but stale bread handles the hard work far more often.

7.   Still, rice has its place on the road -- literally.

8.   The rice has a lot of spicy flavor and the shrimp remains moist and fresh-tasting.

9.   White jasmine rice has a soft, slightly clingy texture and an aroma that suggests popcorn.

10.   Although the laboratory rice may have sufficient beta carotene, levels could vary in the varieties that are bred from it, Guerinot said.