GEAMINEM 605 



TTTO (payasa) or rice-inilk. A well-known preparation. 



^"I^r*! (tandulambu) or water in wliicli unboiled rice has 

 been steeped. This is often used as a veliicle for powders, &c., 



and as a diet drink. 



Rice is the staple-food of the inhabitants in Bengal, many 

 parts of Madras, Burma, and the Western Coast of India, but 

 not of the central and northern parts of the country, where 

 wheat and millet are the staples and rice only a luxury. 



Fermented and distilled rice liquors are largely used in 

 many parts of India. For an account of the economic uses of 

 the grain, its cultivation, and the numerous varieties of the 

 plant met with in different parts of the country, we must refer 



Watt 



of the Econ. Prod, of 



Chemical conqmition.—Rice has been examined by Letheby, 

 Payen, and others. Payen gives the percentage composition 

 of dried rice, as, nitrogenous matter 7*55, carbohydrates 90-75, 

 fat 0-8, and mineral matter 0-9. In chemical composition rice 

 closely resembles the potato; one hundred parts of dried 

 potato, according to Letheby's analysis, contain, nitrogenous 

 matter 8-4, carbohydrates 88, fat 0-8, and saline matters 2*8 

 parts per cent. 



Church {Food Grains of India) gives the following percentage 

 composition of cleaned rice :— Water 12-8, albuminoids 7-3, 

 starch 78-3, oil 06, fibre 0-4, ash 0-6. Professor Church 

 remarks, 100 parts of rice contain no more than -065 of potash 

 and -284 of phosphoric acid. Konig quotes 20 analyses of nee 

 by various chemists, the mean percentage composition being, 

 water 13-1] , albuminoids 7*85, fat '88, nitrogen-free extract and 

 starch 76-52, cellulose '63, ash I'Ol. Where rice constitutes 

 almost the entire food of the population, the throwing away the 

 water in which it has been boiled involves the loss of some of the 

 mineral matter, and is to be deprecated; no more water should 

 l>e used in cooking this grain than can be absorbed by it. Two 

 pounds of olpnTiPrl t-iVp wpio-b 5 Douuds after boiling. 



