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Boiled Rice

Wash one-half cup of rice in at least three waters.

Have a quart of water boiling violently and add rice so gradually that boiling is not checked. Leave the saucepan uncovered and do not stir the rice. Add more boiling water if necessary. When rice is soft, drain in coarse sieve, letting hot water run over it freely. Drain, place in hot dish, sprinkle with salt and set where it will keep hot and dry. The oven with door open, or back of range will serve the purpose. Each kernel should be distinct if properly cooked. Where there is time to allow for re-heating, rinsing the cooked rice with cold water is to be preferred, then placing where it will dry and re-heat.