Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

9. Plain Boiled Rice.

In boiling rice as it should be done, observe the following directions, and success is bound to follow:—(1) Use the best rice only. (2) Do not be afraid of plenty of water, four quarts to one pound. (3) Put in the rice as the water comes to the boil, having put in a good teaspoon of salt before you add the rice. (4) Watch carefully the moment the rice is soft, drain at once and set before the fire to steam for about half an hour or more; by this means your rice will be grain from grain separate, and look most appetising. These remarks apply to the cooking of rice in every form, when it is required dry, and to eat with savouries.