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Exercise II

RICE.

History.

Rice is probably a native of the East Indies, but it is now cultivated in all parts of the world. It grows best in low, marshy lands in sub-tropical climates. Rice forms the chief food of almost one-half the population of the earth. With the exception of wheat it is more widely used than any other grain. At present the amount of rice raised each year in the United States is less than the amount used. The deficit must be imported from China, Japan or India. In 1909 the United States produced about 668,901,600 pounds of cleaned rice.

Preparation for Market.

RICE When rice is ripe it is cut, leaving a twelve-inch stubble, upon which the grain is allowed to lie loose for twenty-four hours. It is then put in shocks on dry ground in the shade to finish drying or curing, as it is called. This step is very important, for if the rice is not properly cured, the grains will be easily broken in the hulling machines and will have a chalky appearance. The rice is then threshed and spread on floors to dry. As it comes from the thresher it is known as "paddy" or "rough rice." It consists of the grain, a closely fitting skin and a stiff, hard husk. These two coverings are ground off in hulling machines. The rice is then clean, but is of a dull, creamy color and must go through the process of polishing. This is done by rubbing the grains between rollers covered with very soft moosehide or sheepskin. After polishing, it is separated into the various sizes and grades by means of gauze screens and is then barreled for the market.

In appearance growing rice is halfway between barley and oats.

Classification.

Honduras or Carolina rice, a long, slender grain.

Japanese rice, a short, flat, oval grain.

Note. It is said that there are 1,400 varieties of rice grown, but 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).

RICE