Boiled Rice.
Pick over carefully and wash in two waters, letting it stand in the last until you are ready to boil. Have ready some boiling water slightly salted, and put in the rice. Boil it just twenty minutes, and do not put a spoon in it, but shake up hard and often, holding the cover on with the other hand. When done, drain off the water, and set the saucepan uncovered upon the range, where the rice will dry, not burn, for five minutes.
Eat with boiled mutton or fowls.