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Rice, Boiled, to Serve as a Vegetable with Hot Meat

Wash half a pint of rice in several waters until the water is clear. Drain it, and put it into a saucepan with a pint of cold water, a pinch of salt, and a piece of butter the size of a pea. Let it boil gently until it is tender and quite dry. Serve in a vegetable tureen. Or, wash the rice, and tie it loosely in a cloth, leaving room for it to swell to four times its bulk. Put it into boiling water, and keep it boiling until done enough. Lift it upon a sieve, drain it, untie the string, and shake the rice into a vegetable-dish. Stir with a fork to separate the grains, and add a slice of butter and a little pepper and salt. Time, with the cloth, an hour and a half; without the cloth, half an hour.