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Rice, Indian Mode of Boiling

Wash a pound of rice, pick out the discoloured grains, and soak it for a quarter of an hour. Drain, and put it into a saucepan with as much boiling water as will thoroughly cover it. Cover the saucepan, let the rice boil for six minutes, add a quarter of a pint of milk, and boil two minutes longer. Strain the rice, and return it to the saucepan to dry. Pour over it half an ounce of butter dissolved in a spoonful of the water in which the rice was boiled. In five minutes it will be ready for serving. In the East Indies and China the water in which rice is boiled is called congy-water, and is prescribed by medical men there as nourishing food for sick persons. It is, in fact, rice gruel. Time, about three-quarters of an hour.