Glossary
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Jambalaya
| A traditional Louisiana rice dish which contains a variety of meat. |
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Japonica
| Along with indica, japonica is one of the two main groups of Oryza sativa. They are typically short- to medium-grained. They usually contain more waxy-starches (amylopectin) than indicas. They generally grow in cooler climates and more mountainous climates. Japanese rices (not usually exported to the USA), Arborio and risotto rices, CalRose, Kokuho Rose, Nishiki and other Japanse styled rices grown on the West Coast of the United States are all japonicas. |
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Jasmati®
| A registered trademark brand of aromatic rice grown in the United States. See Aromatic Rice. |
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Jasmine Rice
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See Aromatic Rice. |
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Javanica Rice
| Is similar to the japonica variety of rice and is typically grown in Indonesia, Phillipines, and mountainous areas of Madagascar. |
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Jollof Rice
| originates among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën. There are many variations of Jollof Rice; however, the most common ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Nearly any kind of meat, fish, vegetable, or spice can be added to this dish. |
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