Every grain should be tender. Cook it in plan water. It
is not necessary to stir, but if the rice becomes dry add some more
water. If rice and milk are desired, warm the milk and add when the rice
is done. Serve like oatmeal. Putting sugar on cereals is nonsense. They
are very rich in starch and sugar is about the same as starch. Sugar
stimulates the appetite, and consequently people who use it on cereals
overeat of this concentrated food.
_Rice and raisins_: This is prepared the same as boiled rice, except
that raisins are added to the rice and water when first put on to cook.
With milk this makes a good breakfast or lunch.
COMBINATIONS.
Starches of the cereal order may be eaten in combination with fats, such
as cream, butter, olive oil and other vegetable oils.
They combine well with all the dairy products, such as milk and cheese.
Starches combine well with nuts. Take a piece of whole wheat zwieback
and some pecans, chew both the bread and the nuts well and you will find
this an excellent meal.
There is nothing incompatible about eating cereals with flesh, but it
generally leads to trouble, for people eat enough meat for a meal, and
then they eat enough starch for a full meal.
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