Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Boiled Rice.

American rice for all its preparations is decidedly preferable, the grain being much the largest and most nutritious. In boiling, use two measures of water to one of rice, and let them boil until the water is entirely evaporated. Cover tightly; set aside, and let steam until every grain is separated. When ready to serve, use a fork in removing the rice from the cooking utensil.

[The foregoing recipe was given me by a lady of South Carolina, of great experience in the preparation of this staple cereal product of the Southern Atlantic seaboard.]