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Rice, Boiled, for Curry

Patna rice ought properly to be used for curry, but when it is not at hand Carolina rice will do almost as well. Wash half a pound of rice in two or three waters, drain it, and pick out every discoloured grain. Season two quarts of boiling water with a little salt, sprinkle the rice into it, and let it boil with the lid of the saucepan partly off for thirteen minutes. Drain it on a colander, then put it into a buttered saucepan, cover closely, and let it remain by the side of the fire until each grain is perfectly tender when pressed between the thumb and finger, but still unbroken. Be careful not to stir the rice while it is boiling, and serve on a separate dish. Time, about twenty minutes. Probable cost, 3d. Sufficient for five or six persons. RICE, BOILED, FOR CURRY (another way). (See CURRY, TO BOIL RICE FOR.)