Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-05-07
ny mrs. NJ. a. WILSON.
Copyright. 1919, by Mrs. NJ. a. wills

Copyright. 1919. by Mrs ". a. Wilson.
ALI rights reserYedD
Rice is extensively cultivated in the
Orient. and supplies the PRINCIPAL foo;
20 nearly onc-half the population Of
the entire world. There is every rea-
son d Why rice should BE be daily article
more nutritious than the potato and
It digee,s very readily, When prop,
starchy food.
nutriment Of the grains. witch is a aps
pro,aIn per c cent fa
j, The polished variety contains an aver.
age Of 81 per cent nutrimeni: Polished
clements.
,n Eic e. is ,t graded for size and condition
ana a., Is End then prrep n. for the ,rade.
prime. good. medium. common ana
screenings. Patna rice. the small.
slender Sss., H. weii-rnun de. grain IS in
japan. Siam. Java. Ragoon and Bas-
sein varieties closely following. In
this country the Carolina, Japan and
Honduras arc popularity in demand.
The Carolina rice is Z large. sweet
Favored grain Of good color and APP
bodied. soft grained variety. Honduras
variety is the slender. w.llshaped
grain.
kets involves. first, the ,hreshing. and.
second the milling. which removes the
husks. and, third. the polishing TO pro-
many folks think is very desirable
Polished rice has been robbed OF
nearly all it's fat and mineral content,
IT Is deprived of it's flavor
The rice dishes prepared in the
Oriental countries are made from
form some of tho main dishes.
The Oriental first washes his rice in
several waters. rubbing IT vigorously
hefn ~ H. IL - .,..I.-
cleans II, Now. TO follow this method
have saucepan containing boiling
water and then add the rice SLOWLY. so
= that the water continually bo!ls Cook
until tender and then remove the lid
from the saucepan and cover the rice
with cloth TO absorb the moisture.
Set in warm place for five minutes.
This will give saucepan contain
ing mass of delicious. fluffy rice. each
grain distinct and separate
Now. II you carefully measure both
your rice and then the water. II will
not be necessary for you to drain off
the excess water and thus lose the
valuable mineral and fat content.
How TO Cook Uice American style.
Place in double boiler two and one.
half cups Of boiling. water and then
add teaspoon Of salt. Sow add
slowly e-halt cup OF well washed
unpublished rice. cover and cook until
the rice is tender and tho water alb
sorbed. Remove the lid and then cover
,he. rice closely with a clean napkin
ana COOK Tor nNc minutes. ll4S VII!
nun each grain Of rice.
1t is now ready to serve. either plain
as vegetable TO replace tho potato
or prepared into many delectable dishes
that our Oriental ue!ghbors relish SO
keenly.
Japanese Rice.
Wash and chop fine two medium
sized leeks and then cook until tender
in one-half cup Of water. Now add
Two cups of cooked rice,
One teaspoon OF salt,
One teaspoon Of SOY.
Mix thoroughly and then dish on a
hot baking dish. Cover with slices OF
hard boiled eggs. Sprinkle with finely
chopped parsley and garnish with slices
Of smoked salmon. Place in The oven
be purchased a fancy Grocers
Indian Rice.
Add three cups OF cooked rice to
One quart OF chicken stock.
One onion. grated fine.
One and Qne-haif teaspoons OF salt,
one-haif teaspoon OF curry powder
Cook fifteen minutes and serve very
hot. garnshed with finely chopped
parsley.
Creole Rice.
Chop one large onion and one green
pepper fine. and then place in sauce
pan and add
One cup OF canned tomatoes. rubbed
through a sieve.
one-half cup of cold boiled ham.
chopped fine.
Cook slowly for ten minutes and then
add
Three cups OF cooked rice.
Two teaspoons Of salt.
One teaspoon of paprika.
Mix thoroughly and then heat until
very hot and serve. Cold roast pork
may be used to replace the ham.
Italian Rice.
Place three tablespoons OF vegetable
cooking, oil in frying pan and add
nf " n1 IL hai r,
Toss until the rice is we'll bro"-ned and
then add
Three onions, chopped fine,
One green pepper. chopped fine,
One cup OF strained canned toma-
Cook until the rice is soft and then
add
Two teaspoons OF salt.
One and one-half teaspoons OF pap
e On, an, cup PEI. IF s ETs;sd cheese
serve garnished with finely chopped
parsley.
Belgian Rice Rolls.
Place two cups OF cooked rice in a
bowl and add
One-half cup of currants.
One-half cup OF sugar
One well-beaten egg.
One teaspoon OF vanilla.
Mix and then form into small rolls
about the size OF sausage. Dip into
beaten egg and then roll in fine bread
crumbs. Fry until golden brown in
hot fat. Serve with crushed and
sweetened fruit.
Swedish Rice Pudding.
Place In baking dish
One quart Of milk
Six tablespoons of well-washed rice.
Two-thirds cup of sugar.
One teaspoon of vanilla extract.
One-half teaspoon of salt
Two tablespoons of butter. broken
into tiny bits.
Bake In a slow oven for one hour
ana stir two or three times.
The cultivation OF rice in Louisi-
ana is more than 100 years old. Louisi-
ana now produces crop of this cereal
larger than the entire crops Of The
States. of Georgia and Carolina. The
tourist who visits Louisiana during the
time of the rice market enjoys a scene
that is rarely duplicated elsewhere in