Student's manual in household arts

Note. — It is said that there are 1,400 varieties of rice grown, hut the above are the two principal ones sold in the United States. Composition. Before polishing. After polishing, Starch, 76.8 79.4 Water, 12.0 12.4 Protein, 7.2 6.9 Fat, 2.0 .4 Fiber, 1.0 .4 Mineral, 1.0 .5 Rice is a nutritious food and is easily digested, but is lacking in fat, protein and mineral matter, so should be eaten with eggs, milk, butter, fruit, etc. Fashion in this country demands that the rice grains be polished before being put on the market. From the table of composition it will be seen that almost all the fat and some of the protein is lost by this process. Broken rice can be bought for one-half the price of whole grains, and, although the dish may not be as attractive looking, it is fully as nutritious and palatable. Rice loses a large amount of starch in boiling, but the water in which it is boiled can be used to thicken soup or for starching fine clothes, such as baby clothes, so that the material need not be wasted. A longer time is required to steam rice than to boil it, but there is no loss of food material. Only as much liquid should be added as the rice will absorb (from three to four times as much liquid as rice). WAYS OF SERVING RICE. As a Vegetable. 1. Seasoned with butter, salt, pepper and chopped parsley. 2. Re-heated in tomato sauce. 3. Re-heated in curry sauce. 4. Seasoned with salt and pepper and served with meat gravy. As an Entree. 1. Escalloped with cheese. 2. Escalloped with cold meat or Hamburg steak. 3. Rice croquettes. As a Cereal. 1. Plain, with cream and sugar. 2. Plain, with butter and sugar. 3. Steamed with raisins, served with cream and sugar. As a Dessert. Custard rice pudding. 2. Creamy rice pudding. 3. Molded in cups, served cold with jelly and cream. 4. Molded in cups, served hot with hard sauce. 5. Molded in cups, served hot or cold with stewed fruit. Left-over boiled rice may also be used in making griddle cakes, muffins, fritters, waffles, etc. RICE 61 Boiled Rice (Chinese method). 1 C. Rice 2 qts. boiling water 1 T. salt 1. Pick over the rice and wash it well. 2. Add to rapidly boiling, salted water a few grains at a time so as not to stop the boiling. If the rice settles to the bottom, stir it gently with a fork or wooden spoon. Keep the grains dancing about in the water so they will not stick together. 3. Boil until grains are soft. (About 25 minutes.) Cut a grain in two ; if there is no hard core in the center the rice is done. 4. Drain in colander and rinse with hot water. 5. Dry in open oven or on back of stove. Every grain should stand out plump and separate. Steamed Rice. 1 C. rice 1 C. water and 2 C. milk 3 C. water or 1 t. salt 1. Put water in upper part of double boiler over the fire and bring to boil. 2. Pick over and wash the rice and put into the boiling water. 3. Boil five minutes, then place upper part of boiler over hot water, cover and steam from forty to fifty minutes, or until the grains are soft. 4. Uncover and allow the steam to escape. Note. — If milk is used, boil rice in one cup of water for five minutes, then add the milk and place over hot water to steam. Rice with Chopped Parsley. 1 C. rice 2 rounding T. chopped parsley 3 T. butter salt, pepper 1. Boil rice by Chinese method. 2. Wash parsley and chop fine. .3. Add butter, salt, pepper and parsley to the hot rice and serve with meat, in the place of potatoes. Rice with Tomato Sauce. 2 C. tomatoes 3 T. butter 1 slice onion 3 T. flour 2 pepper corns i t. salt i C. rice Boil rice by Chinese method. Cook tomato, onion, pepper, and salt together until tomato