Boiled Rice Recipe ingredients

• ½ cup rice
• 6 cups boiling water
• 2 teaspoons salt

To prepare this Boiled Rice Recipe, first put the rice into a small saucepan, pour hot water over it, whip with a batter whip, and pour off the water. Pour on more hot water, whip again, and pour off the water. Repeat the process till the rice is thoroughly clean, and the water that is poured off is clear. Have the six cups of water salted and actively boiling over the fire. Stir the washed rice into it. Keep the rice actively boiling for twenty minutes, stirring occasionally, to prevent its sticking to the bottom of the kettle, then turn it into a colander to drain off the water. Hold the colander containing the rice under the cold water faucet, and run a large quantity of cold water through the rice till all the stickiness is washed from the kernels, so that they remain separate and distinct. Then, after the rice is thoroughly drained, put it into a double boiler to dry and reheat. Do not stir the rice while it is reheating, and in dishing it out handle it very carefully so as not to break the kernels or cause them to stick together. Serve with cream or fruit sauce.

This is a wasteful method of cooking rice, if the water is thrown away, but it is very difficult to cook rice any other way and have the kernels separate. The water in which the rice has been boiled may be used in making soup, and thus the nourishment it contains is saved.

Natural brown rice requires longer to cook than white rice. It should boil twenty-five minutes, or till the kernels are tender.