Glossary R

Ris a la Mande refers to one of Denmark's dessert of rice porridge mixed with whipped cream, almonds, and vanilla and served with hot cherry sauce

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Deutsch: Kalbsbries / Español: Ris de Veau / Português: Ris de Veau / Français: Ris de Veau / Italiano: Ris de Veau /

Ris de Veau is the French term for "Veal sweetbreads". Ris de Veau are the thymus glands of veal used in cooking. Some of the French dishes with Ris de Veau are: Beignets de Ris de Veau (Sweetbread Fritters ), Croquettes de Ris de Veau (Sweetbread Croquettes) and Ris de Veau a la Milanaise (Sweetbreads with Macaroni)

Riso fritto is the Italian term for "fried rice", a cooked rice that has been cooked over direct heat with fat

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Riso integrale is the Italian term for "brown rice", an unpolished, unmilled or partly milled rice that retains its yellowish-brown outer layer

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Riso selvatico is the Italian term for "wild rice", a perennial aquatic grass of North America bearing grain used for food

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Riso soffiato is the Italian term for "puffed rice", used as snacks or breakfast cereals

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Deutsch: Risotto / Español: Risotto / Português: Risoto / Français: Risotto / Italiano: Risotto

Risotto is a creamy Italian rice dish made by cooking starchy, short-grain rice in broth until it achieves a rich, velvety texture. Often enhanced with ingredients like cheese, butter, vegetables, seafood, or meats, risotto is a cornerstone of Northern Italian cuisine and celebrated for its versatility and depth of flavour.

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Rissole is a cooking term which means browned.

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Rissoler is a French term which means to cook a food in hot fat or oil until well-colored.

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Riz is the French word for rice