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Boiled Rice

Pick over and wash I cupful of raw rice, rubbing it hard and changing the water until it runs off clear, then drain. Have fully 4 quarts of water boiling rapidly in the kettle. Add 1/2 teaspoonful of salt and the rice and cover until it boils again, then partly uncover or it will boil over. Keep the water at a galloping boil. In ten minutes begin to test, lifting out a few grains with a fork and rubbing them between thumb and finger; when tender to the center (which will take about twenty minutes) the rice is done.

Turn into a colander, cover with a cloth and let steam in the oven for five or ten minutes. This may be served plain as a vegetable or with a sauce or cream and sugar as a dessert.