The school kitchen textbook

South Carolina rice is long and slender and of superior quality. Japan rice is short and oval. The husk and bran are removed and the grains are polished, thereby losing much nutritious material. Unpolished rice is brownish in color, less attractive than the polished, but the flavor is fine and it is considered the more nutritious. Rice is rich in starch, the grains are small with but little cellulose and are digested easily, and the rice is nearly all assimilated. But it absorbs so much water in cooking, that a large portion must be eaten to get a large amount of nutriment. As it has but a little protein, rice should not be eaten alone ; but combined with meat, fish or cheese it is suitable for a luncheon or dinner, and with eggs, milk and sugar, for desserts or supper dishes. It has no distinctive flavor and needs onion, tomato, peppers or some of the many fruits to make it more palatable. It combines well with all varieties. Rice lacks fat and we naturally supply it in the butter or cream we eat with it ; this makes it valuable for a summer diet, and at that time we may well use it in place of the richer cereals for breakfast. Much of the protein and mineral matter is lost if the water in which it is cooked be thrown away ; therefore steaming is the most economical method. But when boiled the water may be utilized in mixing bread and as a thickening for soups and sauces, or as a gruel. Rice keeps for a long time, takes but little room, is clean, easily cooked, and a convenient substitute for potato. Rice should be cooked thoroughly, but not overcooked, for the pasty mass of overcooked rice is not easily masticated. The proportion of water will vary, older rice taking more than the fresh in steaming. One cup of rice will usually absorb two and one half cups of water, but when milk or stock are used three cups will be required. The best rice is of a yellowish shade with but little starchdust adhering. Broken rice may cost less but the cooked product is not so attractive as that from the whole grains. This lesson illustrates the effect of slow cooking and necessity for combining foods to improve their flavor. Also how to study foods and classify what you learn about them. Recipe, No. 45. Cream Rice Pudding 6 tbsp. rice. 1 qt. milk. 6 tbsp. sugar. i tsp. salt. Pick over and wash the rice. Put it in a shallow baking dish. Dissolve the sugar and salt in the milk, add the nutmeg, and pour it over the rice. Bake slowly the first half hour, stirring often, then increase the heat and cook until the rice is tender and slightly browned. Serve hot with butter. Raisins or citron, sliced fine, may be added, if preferred. ARROWROOT, SAGO, AND TAPIOCA These prepared starchy foods come to us from tropical countries, and are used in ways similar to those of cornstarch which is made from native corn. Arrowroot is made from the rootstalk of a West Indian plant ; that from Bermuda is made and shipped with special care, has a delicate flavor, and is used largely in dishes for invalids.