To boil it properly so as to have it in grains when cooked instead of pasty: Take a large saucepan containing plenty of boiling water with a little salt, then sprinkle in the rice, let it boil up, then shift it to a cooler part of the range where it will just simmer, do not stir it, but let it swell itself tender, then turn it into a colander, place the colander in the saucepan, take it to the sink and thoroughly wash it clear with running cold water, then allow to drain dry, then put the drained rice into a receptacle of the bain marie, put on the cover, and let the boiling water surrounding it reheat the rice... Rice cooked as above is good to serve with curries, compotes, as a breakfast cereal with cream and sugar, etc... Also mixed with a little butter, plenty of tomato sauce and Parmesan cheese it forms Rissoto... added to consommes it does not cloud the soup... mixed with wheat flour, baking powder, sugar and milk for making rice muffins.

Kice Croquettes

Well washed rice boiled till soft in milk with a seasoning of sugar, a stick of cinnamon, and the peel of a lernon; when done remove the lemon and spice, add a piece of butter, then work in a liaison of egg yolks; turn out into a buttered pan, allow to become cold, then form into cakes with a depressed centre, bread and fry them, drain, sprinkle with powdered sugar; when sending to table fill the depression with preserve, and pour a vanilla or wine sauce around the base.

Croustades Of Rice

Well washed rice boiled till soft in white stock; when done, season with salt, butter and nutmeg, then whip it creamy, adding some Parmesan cheese. Now turn it out into a buttered pan, smooth it well, place a sheet of buttered paper over it, on that a board with a weight; when thoroughly cold, stamp out with a biscuit cutter, double bread, then fry them, drain, scoop out the centres and use the shell for the reception of salpicons, macedoines of fruit or vegetables, etc.