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By HELEN W. SMITH
Home Economics
All rice is not created equal. Some is long, some is short, some is flavored and some is frozen; but all ?re nutritious, delicious, and can fit mto any family’s meal.
Regular-milled white rice has been completely milled; most has also been enriched. It takes only 15 minutes to cook on top of the range and because of enrichment it is similar in nutritional value to brown rice.
Parboiled rice, which cooks in 25 minutes, has undergone a special process which makes the cooked grains extra fluffy and separate.
Brown rice’s tan color comes from the natural bran layers left on the grain. This form of rice has a nutty flavor and a slightly chewy texture. It takes about 45 minutes to cook.
Precooked rice is the fastestcooking rice of all. Completely cooked and dehydrated, precooked white rice takes only about 5 mintues to prepare while precooked brown rice requires about 10 to 15 minutes.
How to store rice
Uncooked milled rice (white, parboiled, and pre-cooked) keeps indefinitely without refrigeration. Once opened, rice should be stored in air
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