Evening star., 1938-02-02

care of this by adding just . pinch Of
cream Of tartar to the cooking water.
IT EFT-OVER boiled rice may b
be heated again by simply putting
1t over hot water in o colander and
steaming until the rice Is hot through.
Or it may be used cold in vaf1ies, pam
cakes, mufins. fritters, or In an
omelet. Seasoned with onion. pars-
ley, and fat 1t makes q stufing for
meat or fowl. Cheese or creole sauces
are good with rice also.
For some dishes, it's better to have
a more moist cooked rice. To get this,
cook the rice in a double boiler or .
waterless cooker. For this slower
cooking you'll need only about two cups
Of salted water to each cup Of rice.
When the rice has cooked tender, drain
it but do not rinse it.
This moist cooked rice is more cas-
lily nodded in q rice ring, or pressed
into rice patties to brown and serve
with creamed meat, fish, mushrooms,
or mixed vegetables.
"One favorite use Of rice In many
countries Is in making soups. Here rics
already cooked may be added to the
soup. But rice cooked in the soup
stock has q more savory flavor. Use
about three tablespoons Of rice to
one quart of soup. Simmer the rice
for half an hour in covered pan.
Rice cooked in milk has . higher
food value than rice cooked in water.
And the slow cooking in milk gives 1t a
pleasing, delicate flavor. One cupful
OF rice cooked in double boiler will
take up four or five cupfuls OF milk.
This creamy rice makes a good
breakfast cereal or a dessert. and you
may mold it and chill to serve Is .
scompote with fruits for dessert.
There are many good reasons for
rlce's international popularity. Every
one knows rice is an inexpensive
source Of energy. 1t is adaptable. And
its bland flavor combines well With
other foods to make them 60 further.
1t goes into all kinds Of dishes-froan
soups to dessert.
For many years plant breeders have
been developing varieties Of rice that
are suitable to conditions in the
United States. Seven Of these leading
varieties the Bureau OF Home Eco
nomics has tested for cooking quality.
samples OF each variety were boiled
by an established method. Then each
one was noted for how we'll the grains
held their shape-and if the rice was
sticky or not.
Judged in this way the rice va.
rieties ranked for cooking quality a
follows: Rexoro, Fortuna, Blue Rose,
Galore. Edith. Lady Wright and Early
Prolific. Galore is a short-grain rice.
Blue Rose and Early Prolific are the
medium grain varieties. And the other
four varieties have longer kernels.
Cooking tests also show that DIFF.
ferent varieties Of rice require differ.
ent times to cook tender. Rexoro,
the top-ranking long-grain variety,
cooked done IN Is minutes. But 1t took
another long-grain one, Fortuna, about
~ minutes or more to cook tender.
With these differences in cooking
time and table quality it is obvious
that whenever possible the varieties
of rice should be kept separate.
Brown rice is rice from which only
the husk has been removed, 1t has q
higher food value than the more
highly milled white rice, because the
bran and germ portions are still on.
This part makes it good source Of
iron and phosphorus. Brown rice is
also a good source Of vitamins B
and G..
Brown rices does not keep 90 well
as polished rice because OF the fat in
the germ. 1t Is cooked for the most
part just as polished rice. But 1t
takes longer to cook tender. After the
first 80 minutes OF boiling, cover ths
pan and simmer the rice until it Is
cooked through and all the water il
absorbed"