It has long been known that rice suffers serious loss in nutritive value in milling. In countries where rice makes up a large pro¬ portion of the diet, there was a wide occur¬ rence of the deficiency disease known as "beriberi,” which results from too little of the B vitamin, thiamine. This deficiency disease was less prevalent in areas where the rice was milled by hand than in areas where it was milled by machinery. Hand-milled rice is less completely milled, and, used freshly milled, it retains fair amounts of the essential B vitamins. Also it was observed that in areas where rice was parboiled before milling, beriberi rarely occurred. ^.S. Standards for milled rice were issued Sep¬ tember 4, 1946, by the Production and Marketing Administration, United States Department of Agri¬ culture, Washington, D.C. The development of the commercial milling of rice with mechanized machinery has produced a whiter, more completely milled rice, but has increased the incidence of beriberi in areas where rice makes up a large part of the diet. It was found that preparations made from the material re¬ moved in milling (called "polishings”) could be successfully used to prevent these condi¬ tions. With increasing knowledge of vita¬ mins, rice polishings were found to be one of the richest sources of the B vitamins, not only thiamine but the other members of this group. Efforts have been made to develop milling methods that would retain these nutrients in the rice as it reached the con¬ sumer. The first method of doing this was under¬ milling. For many years undermilled rice has been required for army and institutional feeding in the Philippines. During the Second World War both China and Japan required that all national supplies of rice purchased be undermilled. The degree of undermilling was designated by the per¬ centage and by the weight of the bran coat left. The usual requirement was for 30 per cent undermilled rice. Rices so prepared do not have the accustomed white color, are more subject to insect attack, and deterio¬ rate in flavor more quickly than white rice. They are distributed in this country as brown or undermilled rice. In view of the experience with parboiled rice, studies were made of the effect of this method of pretreatment on the milling quality of rices, and the nutritive value of the milled parboiled rices as compared with milled raw rices. The original methods of parboiling were hit or miss, and did not yield a standard product. As the result of con¬ siderable study, standard parboiling meth¬ ods have been developed. The rice milled after this treatment is clear and slightly amber in color, but cooks to a creamy white product. More important, rice parboiled before milling retains from 50 to 75 per cent of the original vitamin content, as compared with 10 to 20 per cent in raw milled white rice. Other nutrients, protein and mineral, in the bran coat also are retained better. Further, this rice is resistant to insect attack, is more stable, and has a good cooking quality. For many years a form of rice called "Patna” was allowed to enter this country duty-free, for use by the soup industry. It was thought to be a variety, and the manu¬ facturers of soups asserted native varieties could not be used, since they produced a cloudy soup. It has now been shown that Patna was not a variety, but a long-grained rice parboiled before milling.

AI-modernized reading of the original text

It has long been known that rice suffers serious loss in nutritive value in milling. In countries where rice makes up a large pro¬ portion of the diet, there was a wide occur¬ rence of the deficiency disease known as "beriberi,” which results from too little of the B vitamin, thiamine. This deficiency disease was less prevalent in areas where the rice was milled by hand than in areas where it was milled by machinery. Hand-milled rice is less completely milled, and, used freshly milled, it retains fair amounts of the essential B vitamins. Also it was observed that in areas where rice was parboiled before milling, beriberi rarely occurred. U.S. Standards for milled rice were issued Sep¬ tember 4, 1946, by the Production and Marketing Administration, United States Department of Agri¬ culture, Washington, D.C. The development of the commercial milling of rice with mechanized machinery has produced a whiter, more completely milled rice, but has increased the incidence of beriberi in areas where rice makes up a large part of the diet. It was found that preparations made from the material re¬ moved in milling (called "polishings”) could be successfully used to prevent these condi¬ tions. With increasing knowledge of vita¬ mins, rice polishings were found to be one of the richest sources of the B vitamins, not only thiamine but the other members of this group. Efforts have been made to develop milling methods that would retain these nutrients in the rice as it reached the con¬ sumer. The first method of doing this was under¬ milling. For many years undermilled rice has been required for army and institutional feeding in the Philippines. During the Second World War both China and Japan required that all national supplies of rice purchased be undermilled. The degree of undermilling was designated by the per¬ centage and by the weight of the bran coat left. The usual requirement was for 30 per cent undermilled rice. Rices so prepared do not have the accustomed white color, are more subject to insect attack, and deterio¬ rate in flavor more quickly than white rice. They are distributed in this country as brown or undermilled rice. In view of the experience with parboiled rice, studies were made of the effect of this method of pretreatment on the milling quality of rices, and the nutritive value of the milled parboiled rices as compared with milled raw rices. The original methods of parboiling were hit or miss, and did not yield a standard product. As the result of con¬ siderable study, standard parboiling meth¬ ods have been developed. The rice milled after this treatment is clear and slightly amber in color, but cooks to a creamy white product. More important, rice parboiled before milling retains from 50 to 75 per cent of the original vitamin content, as compared with 10 to 20 per cent in raw milled white rice. Other nutrients, protein and mineral, in the bran coat also are retained better. Further, this rice is resistant to insect attack, is more stable, and has a good cooking quality. For many years a form of rice called "Patna” was allowed to enter this country duty-free, for use by the soup industry. It was thought to be a variety, and the manu¬ facturers of soups asserted native varieties could not be used, since they produced a cloudy soup. It has now been shown that Patna was not a variety, but a long-grained rice parboiled before milling.

Foods, their selection and preparation