Rice
Wash a cupful of rice in two waters, then drop it slowly into two quarts of salted boiling water. The water should be at a galloping boil. Do not stir the rice once during the twenty minutes in which it must cook steadily. At the end of that time test a grain to see if it is tender, and if it is, turn the rice into a colander; shake this hard that the air may reach all the kernels, and set in the open oven five minutes before dishing. Each grain should stand separate from the rest.
This is the South Carolinian way of cooking rice, and the one and only right way.