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Rice Boiled for Curry

Rice Water Butter The rice should be picked over, but not washed. Throw it into plenty of quickly boiling water, and let it continue to boil quickly for one minute. Then pour in a very little cold water to check it. It should now boil slowly but continuously for fifteen to twenty minutes. It is boiled enough if the grains are soft when pressed between the thumb and finger. Drain it, and return to the saucepan, which should be dried and buttered. Cover it with a clean cloth, and allow it to steam on the stove, where it is not too hot, or in a slow oven. Stir it lightly with a fork, and let it remain for a quarter of an hour. Each grain should then swell up, and be well separated.