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Rice for Curried Oysters and Similar Dishes

Wash a quarter of a pound of rice in two or three waters. Drain it, throw it into a saucepan of fast-boiling water, and let it boil quickly for ten minutes. Drain it again, and boil it in three-quarters of a pint of milk till the grains are tender without being broken. Drain, dry it on a sieve, tossing it lightly with two forks, to separate the grains, and serve hot. Time, from ten to fifteen minutes to boil the rice in the milk. Probable cost, 2 1/2d. Sufficient for four or five persons. (See also RICE, BOILED, FOR CURRY.)