Glossary of food terms: R

Rice wine

An essential ingredient in Chinese cooking and other oriental cuisines. Rice wine is made by fermenting freshly steamed glutinous rice with yeast and spring water. It's relatively low in alcohol and, as well as being drunk, it's used in cooking and in marinades and glazes. Rice wine is widely available in Asian markets and some supermarkets, often labelled as Shaoxing wine.

It's often confused with saké and mirin but saké (a Japanese rice-based brewed alcohol) is far more delicate in taste. Mirin is sweetened saké, made for cooking. Substitute dry pale sherry for rice wine if you can¹t find it.

• Sizzling rice prawns
• Quick hot and sour noodle soup
• Korean beef in lettuce