Rice — From the COOKS.COM Culinary Archive.

RICE

  Rice is the seed of an annual cereal grass, cultivated on irrigated or inundated land in warm climates.  It is the chief food of people in eastern Asia.  A large part of our supply comes from the Gulf states, South Carolina formerly taking the lead in its production, but Louisiana and Texas are now the greatest producers.

  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 it with; this makes it valuable for a summer diet, and at that time we may well use it in place for 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 starch-dust 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.

CREAM RICE PUDDING

6 tbsp. rice.
6 tbsp. sugar.
1 qt. milk.
1/4 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 use from tropical countries, and are used in ways similar to those of cornstarch which is made from a native corn.

  Arrowroot is made from the root-stalk 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.

  Sago is derived from the pith of the sago palm.  After the trees are felled and split the starch is washed out and allowed to settle; then dried and granulated and we buy it as pearl sago.  The tiny pearl-like pellets retain their shape in cooking and are attractive in the egg and milk mixtures in which they are commonly used.

  Tapioca is the best known of these prepared starchy foods.  It is made from the tubers of the South American cassava plant.  These are grated and the poisonous juice is washed away, the starch is separated from the cellulose, then is collected and dried on hot metal plates.  In drying most of the starch grains are ruptured.  Tapioca is sold as flake and pearl tapioca.

  It is not necessary to soak tapioca in cold water before cooking.  If the flake tapioca is large and uneven pound it until fine and uniform.  Tapioca is nearly pure starch, which is not soluble in cold water; the starch grains are not enclosed in a touch membrane which needs long soaking to soften it before the starch can be released, neither are the grains of starch finely divided like those in flour and cornstarch and they do not need cold water to separate them.

  Being destitute of protein and fat, tapioca like all purely starchy foods should be combined with butter or cream, milk, eggs, or meat juices.

  The flavor is somewhat insipid and fruit juices are used to make tapioca more palatable.  Eaten with sugar and cream such combinations afford delicious summer desserts.

  Sago and tapioca are used to thicken soups; they give a consistency without destroying the transparency.

APPLE TAPIOCA PUDDING

  Pick over and wash three fourths cup of pearl tapioca; put it into top of double boiler; add one teaspoon salt and one quart boiling water.  Cook five minutes directly over the heat, stirring constantly to prevent sticking.  Then put it over boiling water and cook about one hour or until transparent, stirring often.

  Wipe, core, and pare seven tart apples, medium size, and put them in a round enamel pudding dish.  Fill the cores with sugar, add one tablespoon lemon juice and a little grated rind.  Pour the hot tapioca over the apples and bake till the apples are soft.  Serve hot or cold with sugar and medium cream, not whipped.

What is the matter with Mary Jane? She's perfectly well and she hasn't a pain, And it's lovely rice pudding for dinner again! What is the matter with Mary Jane?
 
  A. A. Milne — When We Were Very Young