Рецепт Rice Pilaf
by Christine Lamb

History

of Rice in Hawaii. The demand for rice

started with the Chinese, the first immigrant workers on the Islands.

They demanded rice instead of poi. Rice at the time was imported. As the Hawaii

population declined, the demand for taro also declined. Taro patches were

vacant, and like rice paddies, taro patches are terraced and irrigated, thus

ideal for rice. Rice production was established in the early 1860s. Rice

paddies and water buffalo used to occupy the land in Waikiki where the hotels

and skyscrapers now stand.

After

the tariff free treaty was signed in the United States, rice production took

off. Hawaii had more than 10,000 acres in rice and more than 130 different

experimental varieties. Sugar was the only other crop to surpass rice as a

crop.

With

the influx of Japanese immigrants, rice production declined. The Japanese

preferred the short grain rice that was grown in California, not the long grain

that the Chinese grew and ate. Rice was being imported from California even

though Hawaii was growing more than enough rice. Furthermore, the techniques

used in Hawaii by the Chinese and Japanese, hand labor, couldn’t compete with

the mechanized production technology in California.

The University of Hawaii attempted to revive the

rice industry in 1906 and again in 1933 and 1934. However, today the rice

fields in Hawaii have left no trace of their existence. The history of the rice

industry and the people who created it will be remembered and the restored

Haraguchi Rice Mill will be a reminder.

This

rice pilaf taste so down home good. It’s simple; just take a look at it.

Rice

Pilaf

Copyrighted

Ingredients:

Directions:

Add

beef broth to a saucepan and dry vegetable soup mix. Bring to boil. Stir in

rice. Cover, reduce heat and simmer 15 to 17 minutes, until rice is tender and

liquid absorbed. Stir in butter. Then stir in green onion. Enjoy!