National Catalog of PSYOPS Materials - Paperless Archives

- Easy cooking
- Palatable
METHOD PREPARING WHEAT RICE
Donated to the people who are victims of communist
terrorism in South Vietnam.
GENERA L INSTRUCTIONS
1. ORIGIN: Provided as aid by the United States; its
real name is BULGAR.
2. SHAPE: The grain is as big as the regular rice
with a lengthwise cleft, it is light brown color, has a white core,
and some of the grains are usually broken.
3. QUALITY: It is cooked by steam and dehydrated.
When recooked, it becomes puffy and glutinous.
4. NUTRITIVE VALUE: Rich in protein and Vitamin B.
5. USE: It can be cooked into ordinary cooked rice,
rice soup, pies, rice -cakes, etc ...
1. COOKING OF BULGAR RICE
Ingredients: 1 bowl of rice, 2 bowls of water.
Preparation :
Put rice into cauldron. Pour in water. Stir slightly to
make dust float on the surface of water. Decant water, pour into
cauldron. Cover it, then put on the stove with high flame.
- When the rice is boiling, take off the cover and let the
mixture boil until it thickens. Stir it with chopsticks cover the
cauldron, then reduce the fire.
- After five minutes, stir the BULGARI again to get it
thoroughly mixed.
- After another 10 minutes, taste it . If it is tender, it's done.