East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-08-31

gin to eat as much rice as Japan and
China. In these eastern countries rice
is the most important article of diet.
Every man, woman and child in Japan,
on the average, consumes l47 pounds of
rice each year. and those in China l5S
pounds
Rice Highly Nutritious.
The Importance of the place rice holds
in the diets of foreign countries as a
staple food, says recent statement of
the department, would prove beyond
doubt that it is highly nutritious; an
analysis of rice supports this proof
Pound for pound, rice is about as nutri-
tious as wheat Every hundred pounds
of cleaned rice contains S7.7 pounds of
nutriment, while every hundred pounds
of wheat contain S71 pounds Wheat
has the advantage in protein and rice in
carbohydrates.
Most of the American per capita con-
sumption of six pounds per year is used
in the Southern States, in some of which
it is on the table with at least one meal
daily. In these states it holds the same
place in the dietary that the potato does
in the northern states.
Rice as sold by most American gro
GERS is pretty grain, with a smooth
and shiny surface, attractive to the eye,
put it lacks the palatableness that makes
foods popular. This rice has been so
highly milled that it has been robbed OF
much of its food value and of most of
its oily havoring matter, leaving a prod
uct known to the trade as polished rice,
which to many persons is tasteless. I'm
polished rice is offered and accepted as
a product superior to the polished rice,
but in reality its food value is only bet
ter in hardly perceptible degree.
Brown Rice Superior.
If the American housewife could be
induced to demand brown rice instead of
taking the polished product, there would
be marked increase in the consumption
of this cereal in a short time, the de-
partment says. The superiority of the
brown rice and its pleasing favor, COM
pared to both the polished and the I'm
polished rice, lie m the fact that the en-
tire seed, as nature produced it. is used.
only the enclosing chaff or hulls being
In the preparation of rice, the house
wife is advised to take care that it does
not become an uninviting, glutinous
mass, which has been its common table
form in this country. In certain sec
tons of the southern states rice is served
with each grain distinct and separate,
making tempting and appetizing dish
How TO Cook Rice.
In seeking information on the art of
cooking rice, says the department., no
mistake is made in referring to South
Carolina, where the true value of this
cereal has been appreciated for over two
A Carolina housewife would
advise the using of one pint of rice, aft
er thorough washing. which she consid-
ers important, ito a quart and a pint of
water" and a teaspoonful of common
salt
This is to be boiled over a quick fre
for 10 minutes, stirring occasionally.
Then pour of all or nearly all the wa
ter; cover the vessel and put over very
slow hre and allow it to steam for IS
minutes at least stirring occasionally.
The rice will be soft or grainy accord
ing to the quantity of water left on it
when put to steam and the length of
lime allowed in the stcsming The
arger the quantity of the water and the
shorter the steaming the softer will be
he rice"
OF course, other methods are used in
polling rice, OF at least notifications of
he recipe given. but it must be remem-
,ered that the result should not be a
,lutinous mass, and that success depends
ipon the proper amount OF water used
md the length of time in steaming