6-QUUN-October
2,
1970
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Karmex
By
Norma
McKinney
Rice
in
its
natural
state
is
one
of
nature's
most
perfect
foods.
It
is
rich
in
protein,
vitamins
and
minerals.
Most
of
the
rice
available
to
us
is
milled
or
processed
which
removes
15
per
cent
of
the
protein,
90
per
cent
of
the
calcium,
80
per
cent
of
the
thiamine,
70
per
cent
of
the
riboflavin
and
68
per
cent
of
tne
niacin.
Milling
is
done
to
give
rice
a
more
pleasing
appearance
and
also
to
make
the
cooking
process
shorter
and
easier.
Unprocessed
rice
is
still
available
but
you
have
to
search
for
it.
Several
good
kinds
are
available
from
India:
Indian
Patna
and
Persian
Long-Grain.
Most
Health
food
stores
usually
carry
unmilled
rice
the
next
best
kind
is
Brown
Rice
which
still
contains
some
food
value
even
after
milling.
White
rice
is
a
total
loss
as
far
as
food
value
is
concerned.
It
isanundigestiblepulp
of
carbohydrate
which
contains
little
or
no
food
value,
its
only
value
is
an
aesthetic
one,
if
you
think
white
mush
is
attractive
There
are
hundreds
of
ways
to
cook
and
serve
brown
rice.
Its
hearty
flavor
combines
well
with
other
foods.
Brown
rice
can
be
served
as
a
main
dish
as
well
as
in
soups,
breads,
cakes,
cookies,
puddings
and
teas.
It
can
be
boiled
baked,
fried,
pressure-cooked,
roasted,
steamed
and
even
popped.
Unmilled
rice
should
be
cooked
at
least
an
hour
and
a
quarter
in
a
pressure
cooker.
This
is
not
as
bad
as
it
seems
because
you
can
cook
a
large
amount
at
a
time
and
keep
it
in
the
fridge
for
future
use.
There
are
hundreds
of
recipes
that
employ
cooked
rice.
Brown
rice
should
be
cooked
in
a
pot
with
a
tight
fitting
lid.
Use
two
cups
of
water
for
every
cup
of
rice
and
12
teaspoon
of
salt.
Always
use
cold
water
to
start.
Bring
the
water
to
a
boil
then
lower
the
heat
and
simmer
without
lifting
the
lid
for
45
minutes.
Unmilled
rice
requires
washing.
The
instructions
on
packaged
rice
tell
you
never
to
wash
rice
that
is
because
milled
rice
breaks
down
quickly
in
water
and
becomas
-mush,
before
you
can
get
it
in
the
pot.
Next
time
I
will
give
recipes
using
rice
in
all
its
forms,
but
for
now
be
experimental
and
make
up
your
own
dishes.
Try
a
rice
based
dish
adding
several
kinds
of
vegetables,
mushrooms
and
nuts.
You
will
be
surprised
at
the
variety
of
good
tasting
nutritional
dishes
you
can
concoct.
Please
remember
when
you're
doing
vegetables,
to
never
over-cook
them.
Acquire
a
taste
for
crisp
vegetables;
they
are
much
better
for
you.
If
you
like
to
boil
your
vegetables
they
should
always
come
out
quite
firm.
Save
the
water
and
put
it
in
soups
and
sauces.
Here
are
a
few
recipes
with:
to
experiment
TURKISH
TULAO
1
lb.
rice
2
tblsp.
vegetable
oil
1
medium
onion
14
lb.
plums
grated
cheese
halved
almonds
(to
taste)
Fry
rice
in
vegetable
oil,
add
small
amounc
water,
a
pinch
of
salt
and
cook
gently
for
about
15
minutes.
Fry
almonds
and
sliced
onion
and
plums
in
vegetable
oil
and
add
to
rice.
After
serving
sprinkle
grated
cheese
over
the
dish.
ROASTED
RICE
1
cup
rice
2
-
2-12
cups
boiling
water
pinch
of
salt
1
tsp,
sesame
oil
Roast
rice
in
oil
until
color
changes
and
rice
begins
to
pop.
Pour
the
roasted
rice
and
salt
into
dish.
Simmer
over
low
flame
for
1
12
hours.