20—Lancaster Farming. Saturday, January 23,4971,
W ;v i j^T
RICE COOKERY
' By Mrs. Richard S. Spence
Rice is becoming more and
moie popular in the United
Strites, with annual consumption
now up to 7 8 pounds of milled
I'ice per person—a half pound
per person more than one year
before but theie is consider
able variation fiom place to
place
New Yoik uses moie rice than
any other state 15 pounds
out of eveiy 100 But on a pel
capita basis, consumption is
highest in Hawaii, wheie it
aveiages 115 pounds per person
per year
All the rice consumed in the
United States is grown heie with
the exception of a small amount
of broken nee, which is import
ed each year The Carolinas,
Georgia, Texas, Louisiana, Mis
sissippi and Arkansas produce
tooth long and medium gram
rice, while California produces
medium grain and almost 100
percent of the short grain var
iety. Eight other States are also
pioducers, but on a much small
er scale than these.
Rice farms in the U S. are
claimed to be the most scien
tifically operated and the most
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Lancaster
FOR THE
FARM
WIFE
AND
FAMILY
highly mechanized in the world
Production methods of U S.
rice farmers have resulted in a
high quality of nee, almost un
touched by human hands from
faim to market, that has found
increasing popularity abroad,
wheie it is known foi its clean
liness and uniformity as wel'
as quality It is now exported
to moie than 100 foreign coun
tries
RICE THINGS TO REMEM
BER—Rice may be long, med
mm 01 short grain When cook
ed, long-gram nee is light and
fluffy, and grains are separate
and distinct When short 01
medium-gram nee is cooked, the
grains aie moist and tend to
cling together
You can buy rice m the fol
lowing forms
Regular white nee has been
milled to remove the hull, germ,
and piactically all of the bran
Milling removes some of the
vitamins and minerals Whits
rice has a bland flavor and ten
der texture
Enriched rice is white rice,
plus added vitamins, and iron
Parboiled rice is treated by a
special steam-pressure process
before milling This forces the
vitamins and minerals from the
hull, bran, and geim into the
starchy part of the gram Much
of the natural vitamin and
mineral content is retained aftei
milling Parboiled rice takes
longei to cook than regulai
white rice The cooked giams
are fluffy, sepaiate, and plump
Ccmerted rice is paiboiled rice
made by a patented process |
Packaged precooked nee is
long-gram white nee that has,
been cooked and dried It takes
less pieparation time than legu
la’ white.rice, ’out costs moie
Biovvn nee is whole-giam
uce from which only the hull
and a small amount of the bran
has been removed It has a nut
like flavol and a slightly chewy
texture Brown nee needs tc
cook a little longer than icgu
lai white nee
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I
j Texcco Heuting Oil
| 3y?ner Sales & Service
j MOUNT JOY, PA.
}
! Ph. 653-1821
f
Wild rice
‘but the seed of a grass "'that
grows wild in shallow lakes and
marshes It is dark brown, dis
tinctive in flavor, and costs con
siderably more than other types
of rice
Store rice at room temperature
in a tightly closed container to
keep out dust, moisture, and in
sects Choose a lelatively cool,
dry place in your kitchen —not
above the range or refrigerator
Do not store rice near soap or
other products with stiong
odors
SOME RICE IDEAS Some
persons like rice fluffy and dry,
film yet tender, with the grams
well separated. Others prefer
rice soft and moist with the
giains cbnging together Soft
rice is best for rice rings, pat
ties, and croquettes
Rice is easy to cook you
can boil, steam, oven-cook, 01
fiy it
Keep in mind that most kinds
and brands of nee swell during
cooking One cup of uncooked
whhe parboiled, 01 brown rice
yields 3 cups or more, 1 cup
of piecooked nee yields from 1
cup to slightly moie than 2
cvps
To keep as manv nutuents ?s
possible m cooked nee, follow
tftese mles
Do not wash befoie cooking
Packaged rice is clean
Use only the amount of watsi
f hat the nee will absoib durmt
cooking
Do not rinse lice after cook
mg
You can use leftover nee m
most combination dishes that
call for cooked rice To reheat
cooked nee, steam it m a colan
der or sieve over boiling water
Or add 2 tablespoons water for
each cup of cooked nee. Reheat
in a covered pan over low heat
or in the oven. While rice is
heating, occasionally stir it
gently with a fork
To heat packaged precooked
rice, follow directions on pack
age
TRY THESE VARIATIONS—
Cook rice in a flavorful liquid
instead of water Try: chicken
broth, beef broth, fruit juice,
equal parts of tomato juice and
water Add flavor with spices
herbs oi othei seasonings
4dd cuny powdei, cumin
thyme, tuimenc, mace, saffron,
01 dued parsley flakes to the
The great poncho rush is on, and everyone is having
a grand time. This casual comfortable cover-all is as
much fun to make as it is to wear. It is worked in a
block pattern of double crochet and chain stitches,
using two contrasting colors of cotton yarn. The style
dips to a point in front and back. It has a turtle neck
and is trimmed around the bottom with knotted fringe.
Free instructions are available by sending a self
addressed, stamped envelope to this newspaper along
with your request for Leaflet PC 5650.
water with the rice For most
spices or herbs, use % to 1 tea
spoon for 1 cup' uncooked rice,
but use 1 tablespoon of dried
parsley flakes, and only Vs tea
spoon of saffion.
Cook chopped onions, cel
ery, or mushrooms m a little
fat or oil until tender, add to
nee at start of cooking
Add raisins to rice before
cooking Or add nuts, chopped
olives, or .toasted sesame seed
after cooking.
Add chopped fresh or froz
en parsley or chives to cooked
rice.
Make a rice ring. Blend 4
cups hot cooked rice with 2
tablespoons butter or margarine
and pack into greased 1-quart
nng mold Set ring mold in pan
cf hot water until serving time.
Unmold rice on warm plattei.
(Continued on Page 25)
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