12 FOOD FOR THE TROPICS 



Rice 



{Oryza scdiva) 



Rice is extensively cultivated in India, China, the West 

 Indies, and Central America. More than one hundred 

 varieties are grown in India and Ceylon alone. 



Paddy is the name given to the seed when enclosed in 

 the husk ; and, as the husk adheres very closely, care must 

 be exercised to enable its removal to be effected without 

 damaging the grain. After the husk has been removed, the 

 grain is passed through a whitening machine, which removes 

 the inner cuticle or red skin, and the product forms the 

 rice met with in the shops. 



In some places paddy is prepared as follows : The paddy 

 is placed in large wooden boxes, and beaten with wooden 

 pestles a yard or more long, to separate the husk from the 

 white grain within ; it is then scooped out into a shallow 

 tray of closely woven ratten work, of circular form, and 

 about two feet in diameter, in which it is sifted by being 

 thrown up in the air so that the chaff is blown away, the 

 grain falling back into the tray. When finished the grains 

 are perfectly clean and white. 



Rice is used for making into puddings, cakes, and bread ; 

 and, when cooked, each grain should be separate, yet soft to 

 the heart. When boiling, only use enough water to cover 

 it ; simmer on a slow fire, taking out the water by degrees 

 with a spoon so that the grain may be dry, and remove 

 from the fire when just short of burning. 



