There is evidence of rice being cultivated in the Yangtze Valley in China from 6500 BC. Rice is a grain which is eaten throughout most of the world. There are 8,000 known varieties growing in over 100 countries, with different types of rice being preferred in different parts of the world. For instance, in Indian cuisine the longer grained, dryish rices such as Basmati are preferred, while Chinese and South East Asian cuisines choose a perfumed, sticky rice such as jasmine rice. In Japan, Spain and Italy a medium grain rice is chosen which stays moist when cooked in such dishes as risotto and paella. Rice is a staple for more than half the people of the world.
A fermented drink made from koji, or Japanese yeast, and cooked rice. Can be either thin or as thick as a milk shake, and served either cold or hot.
Damaged rice is poured through a hopper, washed and soaked for several hours. It is then partially cooked in a steamer until it becomes a paste which is extruded and cut into noodles, and finally dried.
One of the great puddings. Round grain rice is cooked in milk with vanilla, butter and sugar for a long time.
These quick-cooking, light wheat-free noodles are hair-thin transparent noodles made from rice flour and a little potato starch.
A variety of bright red-flushed blushed eating apple discovered in 1915 by JL Richardson in Monitor, Washington and introduced commercially in 1926. This late-season variety is harvested from early October in South-East England and is at its best from December to March.
The ridged gourd or angled loofah is a type of gourd characterised by ten ridges which run its length and which should be removed before cooking. It grows on a vine which grows up to 3 meters (9 ft) in height. It is a mild-flavoured gourd with a dull grey-green skin, closely related to the loofah you might use in your bath but better flavoured, having a similar taste and texture to okra.
