The Salt Lake Tribune, Friday, January 28, 1955 NOW ITS U.S. GROWN Still Think the Orient Has a Corner on Rice? By Beatrice S. Tanielian Agricultural Extension Agent for Consumer Information Many people living in the northern states are surprised to learn that rice is grown in this country as well as in India, China and other Asian countries. There are four states where rice is grown extensively Arkansas, California, Louisiana and Texas. The production of rice in those states is sufficient to supply the demands of consumers here and to export a considerable quantity. Little rice is imported now into the United States. Up until World War II the quantity imported was much larger. During the war the production of rice in Asia decreased and the United States and other non Asian countries stepped up their production. The 1954 record production of rice estimated at over four million pounds will mean that well have almost 60 per cent more rice to eat than usual. Each of the four southern rice producing states outdid themselves last year. Mississippi, Arkansas, Louisiana and Texas. In California, the 1954 production is estimated at more than 10 and one half million 100 pound bags smaller than last year, but some million bags larger than average. The average yearly consumption of rice per person is about five pounds. Because of the large crop, the price of a pound of long grain rice has declined somewhat in the past few months. The latest prices from the Bureau of Labor Statistics were for November when rice sold for 19.3 cents a pound. In October it had been 19.8 cents a pound and in September 20.1 cents a pound. In Salt Lake markets this week white rice is selling for from 17 to 21 cents a pound, depending on whether the grains are medium or long. Brown rice is about 20 cents a pound. Processed longgrain white rice sells in 15ounce packages for about 43 cents. Prices as well as cooking times will differ for the various kinds, so read the directions on the label carefully. One pound of rice will yield 12 servings of two thirds cup size. At 19 cents a pound each serving will cost you about 1 and one half cents. One cup of uncooked rice makes 3 cups of cooked rice. Varieties of rice in the South and in the West are chosen for their adaptability to the soils and climate of each area. In the South, long grain and mediumgrain varieties predominate. Most of the commercial varieties grown in California are short grain rices. Rice, like other cereals, supplies the body with energy at low cost. The highly milled white rice of commerce is 90 to 94 per cent starch and 6 to 10 per cent protein. It contains small amounts of vitamins and minerals. However, by a process of parboiling before the hull is removed, most of the B vitamin content of rough rice is retained in milled rice. You can cook parboiled rice more satisfactorily than raw rice without the bother of rinsing or steaming it. The grains dont stick to one another during cooking, and their brownish color becomes considerably lighter as they cook. Nutritionally, the treated rice is superior to well milled white rice. Scientists are working on a type that requires even less cooking. Canned cooked rice may become a familiar item on the grocery shelves. You will only have to immerse the can in boiling water for a short time or add a small quantity of boiling water to it before serving. Frozen cooked white or brown rice is another form which is in the experimental stages. Rice is an economical food that can be used as an occasional alternate for potatoes. Its light color and bland flavor combine well with a variety of seasonings. Some of the rice combinations suggested here may spur you on to serving other flavorful foods with rice Almond rice Lightly brown slivered, blanched almonds in butter. Add the almonds gehtly to hot cooked rice. Serve with chicken a la king or chop suey. Parsley rice Fry minced onion in butter. Add minced parsley, salt and pepper. Fold the mixture into hot cooked rice. Serve with meat loaf or shrimp. Olive rice Just before serving the rice, add chopped stuffed olives and butter. Serve with Welsh rabbit or scrambled eggs.