hich
is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent.
carbohydrates. The polished variety contains an average of 88
per cent. nutrition. Polished rice has been robbed of its vital
life-giving elements.

Rice is graded for size and condition and then prepared for the trade.
It is known as fancy head rice, choice, prime, good, medium, common
and screenings. Patna rice, the small slender, well-rounded grain, is
in great demand in the East, with the Japan, Siam, Java, Rangoon, and
Passein varieties closely following. In this country the Carolina,
Japan and Honduras are popularly in demand.

The Carolina rice is a large sweet-flavored grain of good color and
appearance. Japanese rice is a thick-bodied, soft-grained variety.
Honduras variety is the slender, well-shaped grain.

The preparation of rice for the markets involves, first, the
threshing, and second, the milling, which removes the husks, and,
third, the polishing to produce the pearly white gloss which so many
folks think is very desirable.

Polished rice has been robbed of nearly all its fat and mineral
content, and thus its food value is lowered and it is deprived of its
flavor.

The rice dishes, as prepared in the Oriental countries, are made from
fancy unpolished head rice and they form some of the main dishes.

The Oriental first washes his rice in several waters, rubbing it
vigorously between the hands. This thoroughly cleanses it. Now, to
follow this method, have a saucepan containing boiling water and then
add the rice slowly, so that the water continually boils. Cook until
tender and then remove the lid from the saucepan and cover the rice
with a cloth to absorb the moisture. Set in a warm place for five
minutes. This will give the saucepan containing a mass of delicious,
fluffy rice, each grain distinct and separate.

Now, if you carefully measure both your rice and then the water, it
will not be necessary for you to drain off the excess water and thus
lose the valuable mineral and fat content.

HOW TO COOK RICE AMERICAN STYLE

Place in a double boiler two and one-half cups of boiling water
and then add one teaspoon of salt. Now add slowly one-half cup of
well-washed, unpolished rice. Cover and cook until the rice is tender
and the water absorbed. Remove the lid and then cover the rice closely
with a clean napkin and cook for five minutes. This will fluff each
grain of rice.

It is now ready to serve, either as a vegetable