Steamed Rice

Method

1. Wash your rice well, rubbing it through three or four waters, put it into boiling water, with salt, let it boil twelve minutes only ;
2. then drain off the water, uncover the vessel, place it before the fire, minding to turn it round often, till the moisture has all evaporated.
3. The rice will then be whole, dry and tender, with the additional benefit of being much better for the stomach than when reduced to a pulp in water.
4. Boiled Rice.
5. — In its common form, is picked and washed, and soaked an hour or two in water enough to cover it;
6. slowly boiled in the same water until it becomes quite soft ;
7. a little salt added.
8. It is often boiled in milk instead of water.
9. A tea cup full will make nearly a quart of pudding.
10. To have the kernels remain whole, put the rice into boiling water.
11. Another.
12. — Boil one quart of water, then put in a coffee cup full of rice ;
13. let it boil eleven minutes ;
14. then pour off the water and cover it so as to retain the steam ;
15. then let it stand two hours on a warm hearth.
16. Another.
17. — To one pint of rice add three pints of water ;
18. as soon as it boils, stir in a little salt, and boil it slowly.