TP. 139 RICE

This grass seed is the 4th leading grain food source of the world behind sugar cane (rum), maize (ethanol), and wheat (bread or, more accurately, bird feed). Recently, the world’s harvest of either African or Asian rice was nearly 800 million tons of the aquatic grown staple. The 2 largest growers are China and India, which exports very little due to feeding their large human populations. In the US, the southern Mississippi River floodplains are the highest producers, with Arkansas supplying 40% alone. Consisting of up to 80% carbohydrates, most of this is starch, which is a “natural stiffening agent” and may be a factor in human population growth. Wherever rice is consumed often, there tends to be huge populations of planet punishers regrowing more rice. HMMMMM?…..  World Health Organization…..pay attention. Anyway, with all the different varieties of rice, such as brown or white and short, medium, and long grains, chef’s have used these differences in cooking features to produce culinary delights that augment the protein staple of meat. How ironic is it?…that a plate of exposed animal muscle has a vegetable mound of rice that mirrors a recently hatched fly larve pile right next to it on the plate, just like in real life. Those clever chefs. The rice with the least amount of carbohydrates is known as wild rice, due in part to the political incorrectness that was rampant up to the late 20th century. With Pollocks, Guineas, Micks, and an arsenal of other derogatory terms for  ethnic groups that permeated the English language, one was in reference to the Native Americans who were here for centuries before the Europeans decided to defecate the “new lands” with their presence. What rambunctious baby boomer grew up in a household without hearing the expression, “you kids are running around here like a bunch of wild Indians!” Wild rice is nothing more than regular rice that was harvested by a bunch of “wild Indians.”