San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-11
RICE AND MILK
TOGETHER ARE
N0UR|SH|NG
Whole Brown Rice, With
Hull, Bran and Germ.
More Valuable.
is IMPORTANT FOOD
However, Plenty Of Fruits
and Vegetables Should
Be Eaten With Il.

Rice is the national food grain of
India, Japan and China, just as wheat
is Americas and oats Scotland's. 1t
is true that the southern portion of
our country depends largely on rico
as its staple food, and climatic reasons
govern this just as they do in the,
Asiatic nations. Warmth and mois-
ture are absolutely necessary for the
cultivation of rice.
There are two types of rice grown
in the United States. that showing n
long grain and the one with short
round grains. Although it is general
ly stated that these are equal in value,
many cooks have a strong preference
for the long narrow grains.
From the point of view of nutrition
rice should be ranked chiefly as a very
digestible form of starch or energy
food. 1t possesses an agreeable bland
flavor that makes it particularly use
full as basis for various combination
dishes, meat, cheese and other body
building foods being those best adapt
cd.
Polished Rice's Food Value Low.
In buying rice the housewife should
be careful not to judge the food value
by the commercial grades. Highly
polished rice and various "fancy"
grades are actually low in food value
as compared with the whole brown
rice, for in milling the hull, bran and
germ are removed.
There is a popular idea that rice
is satisfactory alternate for pOta-
toes; while both Of these staple foods
furnish considerable portion of
starch, yet rice lacks valuable proper
ties possessed by the potato. For
example, two important vitamins pres
ent in potatoes are absolutely lacking
in rice, while the latter also fails to
provide the useful base-forming ma
terial which is one of the potatoes
most outstanding services. This base
forming portion of the potato is what
renders it peculiarly valuable as an
accompaniment to acid-forming foods.
The point to remember here is fiat
when rice is substituted for potatoes
it is not q COMPLETE substitute.
and the housewife should be careful
to serve plenty of fruits and vegetables
at some meal during that day.
Milk and Rice NOurishing.
A half cup of rice will absorb a
pint of milk and when cooked in a
steamer or even double boiler this
combined rice and milk dish will pro-
vide very nourishing and digestible
cereal for children or invalids
The Southern fashion of boiling rice
| is the best. Allow at least four cups
of water to each cup of rice, add a
teaspoon of salt and cook rapidly in
an open kettle until every bit of water
has been absorbed. This will take
about half an hour, and each grain of
/ rice should be so soft that it will mash
easily between the thumb and finger.
Should any water remain be sure to
| save il for use in soups. This will
not happen after the housewife be-
comes experienced in cooking rice &C.
cording to this method, but it is well
| TO be on guard about not wasting any
valuable water that may be left.
Wild rice is not true member of
| the rice family. 1t grows along the
banks of rivers and streams and was
for many years staple food of the
Indians and early settlers. Wild rice
is similar in composition to wheat
and makes a very palatable and nour-
ishing breakfast cereal. Prepared &C
cording to the Indian manner, it is
served as a vegetable with game and
meat.