Home › The Principles of Cookery › Rice, Boiled

Rice, Boiled

Take a pound of good rice, and wash it well in two separate waters. When the water is boiling throw in the rice. When the rice is three-parts done, drain the water from it in a sieve. Butter the inside of a stewpan, put the rice into it, close the lid tightly, and put the pan in a warm oven, or by the side of the fire, until the rice is perfectly tender. Prepared thus every grain will be distinct and beautifully white. Serve with curry or with any other adjunct that may be preferred.