Rice, to boil.
To boil rice well, though a simple thing, is rarely well done. Have two quarts of water boiling, while you wash six ounces of rice, picked clean. Change the water three or four times. When the rice is clean, drain and put it into the boiling water. Boil twenty minutes; add three quarters of a table-spoonful of salt. Drain off the water well—this is the most essential point—set it before the fire, spread thin to dry. When dry, serve it up. If the rice is not dry, so that each grain separates easily from the others, it is not properly boiled.