Ryzi

Definition: There are five basic types of rice used in Greek-language cookbooks:

• Nuhaki (in Greek: νυχάκι): long grain white rice, best for plain rice and pilafs
• Kitrino (in Greek: κίρτρινο) or Bonnet (in Greek: μπονέτ): parboiled (converted) white long grain rice (note: although the word "kitrino" means yellow, this rice is only slightly yellowish, a result of the parboiling process), best for pilaf, rice side dishes
• Carolina (in Greek: καρολίνα): long grain white rice, best for stuffings
• Glacé (in Greek: γλασέ): medium grain rice with a shiny coating (must be rinsed well before using), best for soups and sweets
• Kastano (in Greek: καστανό): brown rice, considered healthy

Pronunciation: Nuhaki: neeh-HAH-kee
Kitrino: KEE-tree-no, Bonnet: boh-NET
Carolina: kah-ro-LEE-nah
Glacé: ghlah-SEH
Kastano: kah-stah-NO

Also Known As: rice, ryzi, pilaf, pilafi