BOILED RICE
1 cup of rice.
2 cups of boiling water.
1 teaspoonful of salt.
Pick the rice over, taking out all the bits of brown husk; fill the outside of a porridge saucepan with hot water, and put in the rice, salt, and water, and cook for forty minutes, but do not stir it. Then take off the cover from the saucepan, and very gently, without stirring, turn over the rice with a fork; put the dish in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the saucepan into a hot dish, and put a cover on and serve with cream.