RICE-MACARONI

an Oriental product of the same general style as solid spaehetti. It is made in various styles —most commonly in thin, beautifully white, vermicelli-like strands which are unique in being flexible, and which are usually cut into lengths of six to ten inches and tied in bundles. Manufacture is similar to that of spaghetti (see Macaroni) except that rice grains, steamed and then reduced to a pulp, take the place of the cold-mixed dough of wheat-semolina. “RICE-MEAL,” the rice bran removed in milling. Because of its high protein and fat content it is the most nutritious of rice by-products. It is used chiefly as stock food. If (as it should be) fresh and free of husks it is good also for humans.