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Steamed or Creamed Rice

1 cup rice 1 cup water 1 1/2 cups milk 1/2 cup cream 1 teaspoon salt Wash the rice thoroughly, and cook in the boiling water. Boil five minutes, then set in the double boiler, and cook until the water is mostly absorbed. Heat the milk and cream in the double boiler, and add to the rice. Add salt, and finish cooking in the double boiler, which will require about one hour. If cream is not convenient, use an additional one-half cup of milk, and one tablespoon butter.

Do not stir except to lift gently once or twice with a fork.