Wash rice in several waters until, when rubbed between the hands in clear water, no further cloudiness appears.

Cook in an abundance of rapidly boiling water, using at least four times as much water as rice. Add the rice to the boiling water a little at a time so as not to lower the temperature. Boil from 15 to 30 minutes, or until the rice is tender, then add salt. The time required for cooking depends upon the age of the rice. The older the rice the longer it will take to cook until soft. The boiling should be so violent as to keep the rice agitated and the grains well separated from one another.

To test, press a few grains between the fingers, and when it is soft all through drain the rice through a colander and set over steam or in a moderate oven for a few minutes to dry. If it is found necessary to stir while boiling, use a fork, stirring gently so the kernels will not be broken. If the rice has been well cooked, even when cold each kernel should be dry and distinct. Before adding boiling water to the kettle, grease the bottom of the utensil and the rice will never stick.

The water left from boiled rice has far too much starch to be wasted. It makes a very good starch for very sheer materials. Cooked down until thick, it makes a good foundation for all kinds of soups or sauces. If allowed to cool, it will form a jelly. This water should be used at once, for it sours very quickly.

Boiled Rice - Oriental Method

1 cup rice.

2 cups cold water.

1 teaspoon of salt.

Wash rice in several waters or until all cloudiness disappears. Place in a saucepan with the cold water, cover closely and set directly over the fire. Boil about 10 minutes, then reduce heat and steam 10 minutes more. Add salt during the last 10 minutes' cooking.