| Cooking Terms Explained |
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| 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 allied to the bramble. There are two kinds of raspberries, the red and the white. They are both used for tarts and desserts. |
| 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. |
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