Arizona republican., 1917-04-01
VALUE Of RICE
AS FOOD SHOWN
BY AUTHORITY

The present price of potatoes, flour
and cornmeal is sta ggering 20 the
housekeeper who thinks she cannot
feed her family without them. 1t is
pity that these foods have scared
beyond the reach of 50 many of US,
but there is no need for genuine
alarm as long as Arizona can produce
beans and as long as The price OF
ica I'm" irs somewhere near A nor
nal level.
A very excellent food is rice
palatable, easily digested and a true
entreT food. Here are a few points
III its favor:
I. ontains more starch than
! any of the cereals
z. 1t has less cellulose ((woody
fiber) than any cereal For this rea-
/ son it IS particularly good food for
children, much better than potatoes
which have a large amount of rather
coarse fiber
| T. 1t combines excellently with all
/ classes of food material. viz: eggs.
meat, milk, fruit and vegetables.
:. 1t is equally appetizine whether
I served as a vegetable or as a cereal.
i 5. 1t holds a valuable place on
either breakfast, luncheon, dinner or
supper menus.
Rice has less tissue building ma
terlal and less fat than other cereals
ara. IN order to make up this de-
ficiency, should be combined with foods
rich in these principles rather than
with another starch food. Only
enough sugar should be used with il
TO make its flavor agreeable when
served as 4 desert
Tne first preparation for rice in
any dish is to cook it thoroughly.
either by boiling in a large quantity
or water or by steaming until tender
| IN Just the amount of liquid il will
absorb.
Whatever the method of prepara-
ton, it should first be washed thor
oughly to remove the loose particles
OF starch adhering to it, Do this by
putting the rice in a seive, holding *
under The faucet and letting the
water run through it until perfectly
clear, rubbing the kernels with the
| fingers. If there is no running Watei
put the rice in a seive over a bowl CT
water, rub the kernels with the
ringers and change the water as il
becomes cloudy. Wash until clear.
10 bel in q quantity of water:
First wash the rice thoroughly. then
scatter gradually irto a large uuan.
tlty OF rapidly boiling water; there
should be at least eight times as
| iNuch water as rice. ADD Ore-hali
tablespoon of salt to each Quart OF
water Stir occasionally to keer
from sticking to the SAUCEPAN anC
continue the rapid boiling for about
20 minutes. when the kernels will
pc soft If pressed between thumb anc
finger. Drain through a coarse seiyC
ana then pour cold water over the
rice 10 prevent kernels sticking to.
9ether and when drained set in .
moderate oven to re-heat
1tics is generally prepared in this
way when served as a substitute fol
potatoes.
Rice viii absorb three times if,
quantity of liquid. Remember thi.
When preparing to steam it.
10 steam: Wash one cup of rio,
thoroughly, put in inner part o
uouDie boiler and add one cup o.
poiling water and one teaspoon o.
salt Cook directly over the fire fol
ABOUT ten minutes. stirring to pre-.
vent sticking. Then add two cup.
more hqu'd, either water or milk
Or combination of both. place tn,
saucepan n the boiling water i,
outer part OF double boiler: cove
closely and steam for about As min.
ates' II boiled or steamed until tn,
kernels are crushed the rice will h,
pasty, but it should always ne cooke,
unul quite tender.
Rice steamed IN milk is more nu
trltlous than when boiled, and thi
method is usually employed when /
is 10 be served as a dessert in com
bination with milk and eggs. Use,
IN combination with meat or chees
as substitute for potatoes. or fo
croquettes casserole or scallone,
dishes it is generally boiled. In com
nlnation with fruit or vegetables a
tomatoes scalloped with rice. or fr,1i
compete, it is better when steame
in water.
The water in which rice has bee,
boiieo should not be wasted. IT ga,
be used to thiclzen soups and is quit
as satisfactory in bread making a
potato water. &
POLISHED rice, the form in which
IS most frequently sold, has los
much Of its mineral matter whic,
is contained in the bran coverinr
When unpublished rice can be pur
chased it should be steamed an,
served IS A vegetable
The cook who understands foo
combinations viii have no difficult,
IN using rice in a score of WAYS tina
VIII appeal to her family.
EDITH c. SALISBURY.
| Extension Specialist.