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F G H
I J K
L M N
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T U V
W X Y
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R R R
| Radish |
This is a salad plant with a pungent roots.
Some of the roots are long and tapering, others are globular the
latter are commonly known as turnip radishes. |
| Ragoût |
This is a rich seasoned stew with cubes of meat. It
is of French origin. |
| Ragu |
This is a meat sauce from the Bologna
area of Northern Italy. It contains ground meat and tomatoes. The
sauce is cooked for 2 to 4 hours which makes it very rich. It is typically served with pasta. |
Raspberry
 |
This is a fruit which is reklated to the
bramble. There are two kinds of raspberries, the red and the
white. They are both used for tarts and desserts. They also make some of the
best jam.
Raspberries can be kept in the fridge for a couple of days, but they deteriorate quicker
than many fruits. They freeze well but loose their shape; this is not important if used
for jam or pies. |
| Rhubarb |
This is a garden plant which the stalks have an acid
flavour are used for puddings etc. |
| Rice |
Rice is a grain from a type of grass which thrives
in humid and wet conditions. Probably the most valuable food in the
world, it is the basic diet for over 50% of the world's population.
Rice should always be eaten cooked.
Brown rice has only the outer husk removed and has a chewy texture
with a nutty taste. White rice is the inner kernel only.
Long grain rice such as basmati, are typically grown in China and
South East Asia. The grains are long and narrow and remain separate
when boiled. Some varieties are scented.
Medium grain rice is grown the world over and the grains are plump
and oval. When cooked the cling together but remain distinct. They
contain more starch compared to long grain rice.
Short grain rice (pearl or pudding rice) has a round shape and these
cling together when cooked giving a much more creamy texture
compared to other rice. This rice is used for risottos and puddings.
Some Asian varieties of short grain rice are used for sweet Asian
dishes. |
Rosemary
 |
Rosemary is a herb used to flavour many dishes, most commonly lamb and stews. The
fresh leaves are stripped from the stems, crushed, normally finely chopped and then
added to the dish for flavour.
Dried rosemary is a good alternative, loosing little of the fresh flavour. |
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