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, No. 1

• 1 cup rice
• 3 qts. water
• 3 teaspoons salt

Look over the rice and remove any husks or undesirable substances. Wash it by allowing cold water to run through a strainer containing the rice. Sprinkle it, gradually, into the boiling salted water in a cooker-pail. When it is boiling put it into a hay-box for one hour. There is a considerable difference in rice, and the time for cooking it will vary; but one hour will usually be found sufficient. Rice is injured by overcooking. When the rice is soft, drain it in a colander and set this in the oven, with the door open, for five minutes. Serve at once. Rice, when cooked, swells to four times its original bulk.

Serves six or eight persons.