The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Rice

• 3 to 5 qts. water
• ¹⁄₄ cup salt
• 1¹⁄₂ qts. rice

Wash the rice, add it to the boiling salted water; let it boil and put it into a cooker for one hour.

Serves forty or fifty persons.