Boil as in former recipes, turn out upon a hot platter and put into the oven to dry for five minutes, loosening the grains with a fork that each may retain form and consistency. When dry, set away until perfectly cold. Heat a little butter in a frying-pan and fry half a dozen slices of onion until they begin to color. Take them out and put the rice into the butter, a tablespoonful at a time, to keep the grains apart. Toss lightly with a fork that the grains may remain distinct, and as they color slightly take them up with a perforated spoon and lay them in a fine colander (heated). Keep the colander in an open oven until all the rice is done. Shake up gently to make sure that it is free from grease and torn into a deep, uncovered dish.

This is a delightful accompaniment to fried fish or broiled birds, and very wholesome.