How To Boil Rice

Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinse several times in cold water till white. Put one teacupful in a tin pan or porcelain kettle, add one quart boiling water and one teaspoonful of salt - the boiling water, makes the kernels retain their shape better than when cold water is used. Boil till the water boils out, then add hot milk enough to cover it; let it simmer on the back of the range till it is dry. Cooked in this way each kernel will be whole.

Southern Rice

The Southern rice cooks much quicker, and is nicer than the Indian rice. Pick over the rice, and wash in cold water. Soak it in plenty of cold water four hours; pour off the water; to a pint of rice, put three quarts of boiling water, and teaspoonful of salt. Boil twenty minutes. Each grain will be separate from every other.