The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-09-23

hllOWIl W lildli.
There are countless millions OF
people in India, China. Japan, and
throughout Oriental lands who
would not know they had had q
meal If rice were not served. Count
less other millions have had little
acquaintance with any other sort
of food, yet are healthier than
many other populations in other
parts of the world.
Rice is highly nutritious, and In
the lands where 1t is grown, its
productivity is something to be
counted upon. Rice to them Is
something upon which life de-
ponds. We are accustomed to seeing
pictures of rice fields showing the
plants growing under water, but
there are kinds Of rice that grow
even in dry soil.
Served in Many Ways
Rice may take the place Of bread,
potatoes, or cereals for any meal,
but there are many types of appe-
title for rice that must be satisfied.
For instance, I like mine as a sort
of cereal, with cream and sugar.
and raisinS generously sprinkled
over the dish. Usually you see the
rice. which is really vegetable.
served as such, to be eaten with
gravy or some sort of meat sauce.
/ have a vivid recollection of hos
pital experience in southern city,
where rice was invariably served
with fish and the oily juices OF the
meat swimming around 1t on the
plate. It took me some time TO train
the good-natured orderlieS who
took care of me to look around and
find me some trimmings more to
my liking. 1T cost an extra quarter
q meal, but had the victual fixed
to my taste and not to theirs. So
everybody to his taste, but every
body should make rice a substan-
tial element in his diet.
Somewhat like wheat, rice holds
most of its mineral salts and pro-
teins within its tough outer coats,
and therein lies its nutritive value.
It is necessary to remove some OF
these tough shells and if the grain
is to be stored for time, 1t must be
shorn of the germ, which causes
the rice grains to deteriorate. But
the fat and vitamins that are prop
critics of rice are found in the germ,
thus to mill it too extensively would
be to deprive it of its greatest value.
We have long known and accepted
a beautiful quality Of highly pol
ished rice as the sort We wanted.
Most of us have now learned by ex-
perience and through the labora-
tories that the rice hulls must be
conserved or the rice as food is
seriously deficient.
Brown Rice
-> We are becoming much better
acquainted with the brown rice.
which is rice from which only the
necessary outer hull has been re-
moved. This grain is rich in vita
min B and iron and provides us
with the proper elements. Rice is
one OF our best low-protein foods,
but its protein is Of superior
quality. Hence. while wheat has
lWlCC 40 PAOlCliit IA
quantity. rice ranks very well as a
substitute for the cereal. When
polished rice must be used. If it is
prepared as a cereal. wheat bran
may be added and the food made
much more valuable as a nutrient
The iron content Of rice is quite
small, almost nothing in the pol
ished rice. as is also its content OF
lime, but this lack may be made UP
by serving some type Of green's with
the rice as a vegetable. The service
of rice in a ring mold, with the
center filled with carefully pre-
pared spinach, turnip green's, greer
beahs. or any similar tender vege'
table. will provide the family with
q substantial amount Of nourish.
ment and prove very tasty dish
You will find the sugar-cream.
raisin combination a good add.
ton, too. for energy. fat, and iron