Evening star., 1938-02-02

SAA0t yVA NOu4u 1AANlVuC ~ LA yOu
menus several times . week and the
family would never complain. Rice
should also be included in the house.
hold where . budget IL never thought
Of, for It will make An elaborate dish
At for . king, - well as being very
simple and easily digestible, with Just
butter, pepper and salt, and q little
chopped parsley sprinkled on top.
Don't forget. the children love it
cooked IN any Of the more simple
forms, especially when it is cold with
. little sugar and cream.
To prove the popularity Of this food
the Bureau Of Home Economics sug-
gests that you pick up the cook book
Of almost any country and you will
find several rice dishes seasoned to
suit the natives Of that particular
part Of the world.
"One Of the favored Italian recipes
Is for risotto, nice favored with onions,
cheese and butter. Cooks Of India
season rice with the highly spiced
curry powder. And In Oriental coun-
tries . sauce made from soy beans
often Lends savor to the daily rice.
Cooks Of Java are famed for their
rice tafel. . central dish Of rice eaten
with many different seasonings And
the popularity OF the Spanish COM
bination Of rice and tomatoes livened
up with onion. peppers and bacon has
spread far beyond the boundaries Of
that country.
In our own country styles Of rice
cookery originated in the Carolinas
and Georgia. There it was that rice
first grew successfully in the United
States. And as the industry grew and
the whole Nation was supplied with
rice cooks the country over adopted
and adapted the dishes of these Caro-
line homemakers.
This year American rice cooks have
ample material to work with. The sup.
ply Of rice in the United States this
season is the largest on record. The
four producing States are Louisiana,
Texas, Arkansas and California.
I'm SOME countries where rice Is
served every day they Judge the
skill Of . housewife by the way she
cooks this cereal. If she Is q top
notcher each kernel keeps its form
after it is done.
And that is an accomplishment use
full to cook in any country. We like
rice that's fluffy and not sticky. The
chief trick Of getting rice like this is
to cook 1t slowly. in an uncovered pan,
using lots Of boiling water.
Wash the rice FIRST in hot water
Then sprinkle it in rapidly boiling
water and for each cup of rice allow
two quarts of water and two table,
spoons salt
when rice starts to cook, lower
the heat. This will allow the rice to
boil gently, 80 that the kernels won't
break up. But see that the water
doesn't get below boiling. II that hap
pens the rice will absorb 50 much water
it will become sticky.
Keep the rice boiling in an uncov-
cred pan. Run . fork through it
| lightly once in q while. but do not stir
1t with q spoon, because that breaks
the kernels.
Rice cooks tender in from Is to Is
minutes. To test for doneness. pick up
one or two grains on a fork. Press
them between the thumb and finger to
see that they are tender all the way
through and have no hard centers.
Then drain the rice at once in
colander. Pour hot water through it.
This will remove the loose starch and
separate the grains. Cover the rice
with . cloth and set over hot water or
In . warm oven for, the grains to
| swell.
IT you start with . cup of uncooked
rice you will have between three and
four cups Of huffy boiled rice, depend
ing upon the variety you use.
In some parts Of the country rice
takes on . grayish or greenish cast
during boiling. This is caused by
alkali in the water. You may take