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Boiled Rice

Clean and wash well quarter of a pound good rice; place it in a saucepan with a pint and a half cold water and a teaspoon salt; put the lid on and boil for twenty-two minutes. Drain through a colander, being careful to let it drain thoroughly without crushing the rice, otherwise it is liable to spoil. Return it to the pan, put the lid on, set it on the corner of the range for five minutes and serve as required.