One pint of rice; one pint of cold water; one even teaspoonful of salt. Cook the rice in a tin saucepan that has a steam pipe through the centre of the cover. After the rice is picked and washed put it into the saucepan with the water and salt, cover it and set it into a larger saucepan containing boiling water, enough to be even with the rice, but it must not boil into it. Don't put any more water into the rice nor stir it until it is done. Boil it three quarters of an hour, then set it on the side of the range where it does not boil, for thirty minutes, then stir it up with a fork and every grain will be separate. Serve with a milk sauce.