Plain Boiled White Rice

After washing the white rice in cold water until the water clears, using one part of rice to one and three-fourths parts of cold water for cooking, bringing to the boiling point quickly, then slow fire down just so it does not boil over, cook ten minutes. Then turn very low, to steam twenty-five minutes. Do not stir, nor add more water, nor uncover. When done leave in kettle until serving. A flat bottom black iron porcelain-lined heavy kettle is preferred. Seasoning of any kind tends to destroy the natural sweetness and delicate flavor. Rice should be eaten plain.

Plain Boiled Natural Rice

Using one part brown or natural rice to three parts cold water, bringing to boiling point quickly, then slow fire down just so that it does not boil over, cook forty minutes; do not stir, nor add more water, nor uncover. When done leave in kettle until serving. A flat-bottom black iron porcelain-lined heavy kettle is preferred. Seasoning of any-kind tends to destroy the natural sweetness and delicate flavor. Rice should be eaten plain as a vegetable, with meat, fish or beans.

Turkish Pilaf

1-2 Cup Washed Rice 3/4 Cup Tomatoes, Stewed and Strained 1 Cup Brown Stock, Highly Seasoned 3 Tablespoons Butter or Butter Substitute.

Add tomato to stock and heat to boiling point. Add rice and steam until rice is soft. Stir in butter or butter substitute with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.