This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Mrs. James S. Gibbs.
Pick over the rice; rinse it in cold water until perfectly clean, then put it in a pot of boiling water, allowing a quart of water to less than a teacup of rice; boil it hard seventeen minutes; drain off the water very close, and let it steam fifteen minutes with the lid off. When carefully done in this way, each kernel of rice stands out by itself, while it is perfectly tender. The water in which the rice has been boiled, makes, it is said, good starch for muslin, if boiled a few minutes by itself.