Pick over, and wash 1 cup of raw rice, rubbing it hard, and changing the water until it runs off clear, and then drain.
Have fully 4 quarts of water boiling rapidly in the kettle. Add the rice, and a half-teaspoon of salt, and cover until it boils again, then uncover, or it will boil over. Keep the water at a galloping boil. In 10 minutes begin to test, lifting out a few grains with a fork, and rubbing them between the thumb and finger.
"When tender to the center, which will take about 20 minutes, the rice is done.
Turn it into a colander, cover it with a cloth, and let it steam in the oven for 5 or 10 minutes.