Evening journal., 1919-02-07

GIN 70 eat as much rice as Japan and
China. In these eastern countries rice
is the most important art Gle OF diet
Every man. woman and child in Japan.
on the average. consumes i47 pounds Of
rice each year. and those in China iSs
pounds
Eice Highly Nutritious
The importance OF the place rice holds
in the diets of foreign countries as
staple food, says a recent statement OF
the department. would prove beyond
doubt that il is highly nu,rit Gus; 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 S7.i 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
IL 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.
Rec as sold by most American gro
GERS is a pretty grain. with smooth
and shiny surface. attractive to the eye,
but it lacks the pala;ableness that makes
foods popular This rice has been so
highly milled that IL has been robbed OF
much of its food value and of most OF
its oily havoring matter. leaving a prod
uet known to the trade as polished r &C,
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 pereeptible degree.
Brown Rice Superior.
II 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 un-
polished rice. lie in the fact that the en-
tire seed. as nature produced il. is used.
only the enclosing chat or hulls being
removed.
In the preparation Of rice, the house
wife is advised to take care that IL does
not become an uninviting. glut nous
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 a tempt ng 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
centuries. a Carolina housewife would
advise the using Of one pint Of rice. aft
er thorough washing. which she eonsid-
ers important ito quart and pint OF
water" and teaspoonful Of common
salt
This IS to be boiled over a quick fire
for 10 minutes. stirring occasionally.
Then pour of all OF nearly all the wa
ter; cover the vessel and put over very
slow FIRE 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
time allowed in the steaming. The
larger the quantity of the water and the
shorter the steaming the softer wiH DC
the rice"
OF course, other methods are USED N
boiling rice, or at least notifications Of
the recipe given. but il must DC refieH'
bered that the result should not oe
slutinous mass. and that success depends
nnon The proper amount of water used
and tbe length of time in steaming.