Glossary of terms

Red rice is a whole grain rice variety with characteristic reddish-brown bran coloring. It contains more fiber, minerals, and antioxidants than white rice. The most famous varieties come from France, Thailand, and Bhutan. Cooking time is 30 to 45 minutes.

Rhubarb is a perennial plant grown for its fleshy stalks, which have a distinctive tart flavor. Botanically it is a vegetable, but it is used as a fruit in cooking. Rhubarb is harvested in spring and is rich in vitamin C, fiber, and minerals. The stalks are used in pies, compotes, jams, juices, and creams. Rhubarb leaves are poisonous due to their high oxalic acid content. In Central European cuisine, rhubarb is especially popular in cakes and strawberry-rhubarb jams.

Rice noodles are traditional Asian noodles made from rice flour and water. These noodles are naturally gluten-free and have a delicate, slightly translucent texture. Available in various widths from thin vermicelli to wide flat noodles, they form the basis of many Southeast Asian dishes, including pho soup, pad thai, and stir-fried noodles. Prepared by soaking in hot water or brief boiling, they easily absorb the flavors of sauces and spices.

Rice paper is a thin, translucent edible sheet made from rice flour, water, and salt. It is an essential part of Vietnamese cuisine, used for making fresh spring rolls and fried spring rolls. Before use, it is briefly soaked in lukewarm water, which softens it and makes it pliable. It is filled with vegetables, herbs, shrimp, or meat. Rice paper is naturally gluten-free and low in calories.

Ricotta is a traditional Italian fresh cheese made from whey, a byproduct of the production of other cheeses. The name comes from the Italian word for recooked, as the whey is heated again during production. Ricotta has a soft, creamy texture and a mildly sweet flavor. It is used in Italian cuisine in lasagna, ravioli, cannoli, cheesecakes, and salads. It can be made from cow, sheep, or goat milk and is lower in calories than many other cheeses.

Riesling is one of the noblest white wine grape varieties, originating from the Rhine Valley in Germany. It is distinguished by high acidity, floral aromas, and notes of peach, apricot, and minerals. The variety is extremely versatile, producing wines ranging from dry to sweet dessert styles.

Rigatoni are large Italian tube-shaped pasta with ridged surfaces and straight-cut ends. The name comes from the Italian word rigato, meaning ridged. The ridges help catch and hold sauce, making rigatoni an excellent match for meaty ragu, cheese sauces, and baked pasta dishes. They are made from durum wheat semolina. Rigatoni are among the most popular pasta shapes in southern Italy, especially in Roman cuisine where they are served with pajata or amatriciana sauce.

Rillettes is a traditional French potted meat spread made by slowly cooking meat in its own fat until it falls apart into fine shreds. Pork is the most common meat used, but rillettes can also be made from duck, goose, rabbit, or fish such as salmon and mackerel. After cooking, the meat is shredded and mixed with fat, spices, and herbs. Rillettes are served cold on toast or baguette as an appetizer. They originate from the Tours region of France and have a centuries-old tradition.

Rinderroulade is a German beef roulade made from a thin slice of meat spread with mustard, stuffed with bacon, onion and pickle, then slowly braised.

Risoni, also known as orzo, are small Italian pasta shaped like grains of rice. They are made from durum wheat semolina and have a smooth surface. Due to their shape, they are often mistaken for rice, but they are a genuine pasta. Risoni are used in soups, salads, risotto-style dishes, and baked casseroles. They cook similarly to rice and have a pleasant chewy texture when done. They are popular in Italian, Greek, and Mediterranean cuisine. In Greece, they are called kritharaki and feature in many traditional recipes.

Risotto is a traditional Italian dish from northern Italy where rice is slowly cooked in broth with constant stirring to achieve a creamy consistency.

Roast beef is a traditional British dish of slowly roasted beef served with Yorkshire pudding and gravy.