74. Boiled Rice (1)

Put one cup of rice into three cups of cold, salted water, and set it on the stove, where it will gradually come to the boil. When it boils, set it in a hotter place, and for five minutes let it boil furiously. Set it back again with an asbestos mat under it. The water will gradually steam away and leave it dry and well cooked.

75. Boiled Rice (2)

Put one cup rice mashed carefully in a double boiler with one quart boiling water and one scant tablespoon-ful of salt. Boil rapidly fifteen minutes; then pour off the water, cover and cook twenty minutes longer. The water in the under boiler must boil rapidly all the while.

76. Boiled Rice (3)

Put one cup rice into three cups boiling water, and boil 20 minutes; then set in a pot of boiling water, and keep the water boiling for four hours. Rice cooked in this way is especially easy of digestion.

77. Rice Croquettes

Two cups cold boiled rice, one well-beaten egg, one teaspoonful butter, salt to taste. Work the butter, egg and salt into the rice, make into croquettes with the floured hands, and fry in oil.