Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1917-04-01
ANDSqS A u. {
) .yENIENT AND
-.
DELICIOUS FOOD
Nourishing Grain Not Staple
Article of Diet It De
serves to BE.

Although rice has been recognized
as good food in the United States
Since early colonial times, and in some
form OF other is generally liked in all
parts Of the country, it has not been
given so important a place IS staple
article of diet as it deserves, say
specialists of the United States de-
partment Of agriculture.
In some sections rice has been used
for the most part as breakfast
cereal or as q foundation for pancakes,
croquettes, or desserts. In regions
where it is grown, however, it is used
principally as a vegetable like po-
tatoes; and in place of dishes like
macaroni and spaghetti, combined with
cheese, and similar foods. This use
we'll may be extended to regions where
rice is now used chiefly for making
buildings and other desserts.
When rice is used in quantity in
the diet, particularly as a substitute
for potatoes, care should be taken to
supply fruits and vegetables gener-
ously in order that the mineral sub
stances which the body needs may be
provided.
Rice is nutritious and palatable and
| digests well. It may be cooked quick
! ly, without the necessity of trouble
some preparation, and without waste.
Taking everything into account, rice
we'll may be given a more important
place in the diet at this time, since a
greater crop was produced III tlh Unit
ed States last season than ever be-
fore. Late statistics place the 1916
crop at 40,702,000 bushels, against
8,947, 900 bushels in 1915, and 25,-
| 265 900 bushels for the five-year av-
erage 1911 to 1915, inclusive. The
world crop of rice also is greater
than for many years. Rice ordinar-
/ lily can be obtained at prices which
make it, in comparison with other
foods, reasonably economical addi-
ton to the diet. With the present
greatly increased stock Of the do
nestle product in the country, even a
somewhat increased demand should
not alter greatly the relation Of rice
prices to those of comparable foods.
Can Be Used in Many Ways.
AS a staple article of diet rice may
be boiled in sailed water and used like
potato or sweet potato as a vege-
table at meal at which meat, eggs,
beans, gravy or other foods rich IN
protein are served. Wholly or partial
iy cooked rice can be used with cheese,
minced meat or poultry, fish, eggs,
beans, ETC., for variety of made dish
es. the combinations constituting
dishes in which most of the needed
food elements are present. 1t also
may be used as a major OF minor in
gredient in stews and soups.
Instead of serving rice plain as
vegetable it may be stewed with to-
matoea, cooked in double boiler with
tomato juice, soup stock, or milk,
or it may be seasoned with curry pow
der, onions or other seasoning ma
terials. By using skim milk III this
way particularly economical dish is
produced.
AS a cereal for breakfast, rice may
be boiled in milk and sweetened, or
eaten with butter and salt. If it is
desired, dried fruits such as dates OF
raisins may be cooked with the rice.
Cold, boiled rice, mixed with pancake
or muffin batters of wheat, buckwheat
or corn meal, makes pleasing addi-
ton to such food products, reduces the
quantities of other ingredients needed,
and furnishes a method for using the
leftover cereal. Cold boiled rice also
may be used with or without little
meat, chicken, or seasoning vegetable
for croquettes; and with eggs, sugar,
milk or other ingredients for making
a variety of buildings and other des
serts, as an examination of almost
any good cookbook will show.