Rice is not as nourishing as other cereals, though, of course, its use as food by the populations of Hindostan shows that it will sustain life; but as we have shown, it takes four pounds thirteen ounces to supply five ounces of flesh-forming matter to a working man. Rice makes fat, and it has a tendency to constipate the bowels, consequently it is given in cases of cholera and diarrhoea. The rices are Carolina, from America, Patna, Bengal, Madras, Arracan, and Java. Carolina is much the best; Patna next; Madras rice is the cheapest. It is well not to have too much rice in stock at once.

Ground rice makes nice custard puddings, a good Blancmange, and fritters. It is never used in any other way.

The constituent parts of rice are in I lb.

Rice, Sago, Or Semolina Pudding

Boil two large spoonfuls of rice, etc., in milk, with sugar, lemon-peel, or a laurel-leaf until tender. Beat up the yolks of two eggs, and mix them with the rice, etc., and milk when lukewarm. Let it stand until cold, and just before you want to bake it, beat up the two whites to a stiff froth and mix it in the dish with the rice and yolks; bake it before the fire or in a Dutch-oven.