Pick your rice clean, and wash it in two cold waters, not draining off the last water till you are ready to put the rice on the fire. Prepare a sauce-pan of water with a little salt in it, and when it boils, sprinkle in the rice. Boil it hard twenty minutes, keeping it covered. Then take it from the fire, and pour off the water. Afterwards set the sauce-pan in the chimney corner with the lid off, while you are dishing your dinner, to allow the rice to dry, and the grains to separate.
Rice, if properly boiled, should be soft and white, and every grain ought to stand alone. If badly managed, it will, when brought to table, be a grayish watery mass.
The above is a Carolina receipt.