638 THE SMALL GRAINS 



part of the meal, while in the northern states it is usually 

 a dessert or breakfast food. Without question, this 

 difference in the appreciation of rice as a heavy food is 

 because of lack of information in the North on the best 

 methods of serving it. 



After cooking, rice should always come out unbroken 

 and rather firm. If it is pasty, it is either not properly 

 cooked, or of the glutinous kind. As previously stated 

 (684), glutinous rice is used only in fancy dishes, pastries, 

 and confectionery. In the Philippine Islands, rice is 

 prepared by placing it, with cold water, in an unglazed 

 pot, and cooking it until the water is absorbed and evapo- 

 rated. It is then entirely unbroken. 



Various fermented drinks are made from rice. Red 

 rice is often thus employed, as the coloring matter of the 

 cuticle imparts an attractive color to the drink. In the 

 Philippine Islands, one of these is made, called tapuy. 

 In Japan, a drink called "sake," similar to beer, is made 

 from rice. 



722. Polished and unpolished rice. The same re- 

 quirement of fashion or habit as to the appearance of the 

 product, exists with respect to rice as in respect to other 

 cereal food products. Whiteness and luster are de- 

 manded, resulting in the highly polished rice now fur- 

 nished by the mills. The unpolished product is, however, 

 more nutritious, since in polishing an average of .54 per 

 cent of the protein is removed, as shown by analyses. 



The chief constituents of polished head rice are present 

 in the following proportions, on an average : water 10.82 

 per cent, protein 7.79 per cent, and carbohydrates 80.04 

 per cent. The nutritive ratio is 1 to 10.8 and 86.5 is the 

 nutritive value. 



