Wash the rice, put little by little into 8 times its bulk (2 qts. to a cup) of rapidly boiling salted water. Stir occasionally at first with a fork until the rice is rolling up continuously from the rapid boiling. Cook until tender, 15-25 m., according to the age and quality of the rice. Be sure to cook it until it is tender but not a moment longer. Drain in a fine colander, pour cold water over to separate the kernels, put into the dish in which it is to be served and set in a steamer or in the edge of the oven for a half hour. The water drained from the rice may be used for soup.