Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-07-12
FEDERAL SCIENTIST DISCUSSES
HAWAIIAN And JAPANESE rice

year or whether it is gradual through
several years has mot yet been fully
determined, but that there is a differ
ence was almost unanimously decid-
ed.
In Just what respects the Hawaii
an rices are inferior was thing that
was rather difficult to determine.
Some said they lacked in oiliness, or
in richness, and all were agreed that
the drying out of Hawaiian rices when
cold was the chief objection which
could be made to them. Recently more
detailed statements of the differences
have been given to the writer, and
from these it will be noticed that the
difference is in culinary and physical
properties, and in flavor, all of which
properties depend upon the taste of
the judge and can not be determined
as accurately as can the differences
in wheat by a chemist The points
given were as follows: Hawaiian rice
requires more water in cooking; it
swells less; it is harder than japan
rice; it is not so easily softened; to
the tongue it has a coarse, rough feel
ing like cotton cloth to the skin, while
Japan rice feels as silk; it has a pecu.
liar smell when cooked-not so agree
able as has the Japan rice; the grains
do not stand out vertically nor have
they the luster which the grains of
Japan rice have when cooked; it does
not hold moisture when cold, but be-
comes dry and rubbery; it has infe.
rior flavor; it has not the oily strength
! of the Japan rice.
IF the points could be reduced to
the score card form and the student
could study rice by the card while
tasting different samples, perhaps any
one could be taught to be q good Judge
Of rice as we'll as they are now
taught to be of butter and of other
products; but as this has not been
done these points can be used by any
one who desires to try and discover
what is meant by quality in rice"
In some cases the Japan rice grown
in Hawaii had been pronounced equal
to the imported article, but the con-
SensuS Of opinion was that it was not
equal. The judges call attention to
the fact" says the author. that the
manner of cooking has much to DO
with the bringing out Of the best quail
i'l>yS "a PiSPSttifE9 VI d iiSst anu litdt d
poor rice We'll cooked is better than a
,good rice poorly cooked" Following
are Mr.. Tsurashima's directions for
the proper cooking CT rice: r.. -
After washing the desired amount
of rice Until the water comes. clear,
add l.S pints Of water for each pint
OF rice I'll pints for Japan ricel; use
a heavy wooden cover 10 prevent The
loss of steam ard juice tfCr this rea-
son also a .proportionately large cook
ing Utensil is advisable; put over q
strong fire where boiling will begin
in ten minutes: hoii ten minutes: re-
dRcs the strength OF the fame and
boil another ten minutes: reduce the
fame TO very weak point and boil
for another ten minutes: extinguish
the fame and let stand for i've min
utcS; II thus requires S. minutes to
properly cook rice, and during this
time the cover should never be remov.
ed. Over anything but q gas stove.
the kettle, of course, would be pushed
to hhc rear or to the side to reduce
the strength Of the fame. When cook
ed in this manner all OF the peculiar
points above mentioned will be very
strongly brought out. aud the flavor
especially will be such that even those
who profess a dislike for rice. VIII find
that it is one of the best OF dishes:
Furthermore, TO q poor man il viii be