Rice should be carefully picked over, and then washed first in warm water, and rubbed between the hands; then, five or six times in a good deal of cold water. It will not be white unless it is well washed.

To cook rice as a vegetable to be eaten with meat, put a pint into three or four quarts of hot water, with a teaspoonful of salt for each quart. Boil it fast fifteen minutes, then pour off the water, and set it, uncovered upon the stove where it will not burn, to dry. Boiled in this way, the kernels are separate, and it is considered, by those who live in the rice growing countries, the best, if not the only proper way of cooking it.

To boil rice in milk, is a very good way for families that keep cows, as it is thus a nice substitute for a pudding. Put a pint of rice into nearly two quarts of cold milk, an hour before dinner. Add two teaspoonfuls of salt. Boil it very slowly, and stir it often. It will cook on the back part of the range or stove, and not be liable to burn. When the supply of milk is small, boil rice in skimmed milk, or milk and water. It should, when boiled in a way to lose the distinct form of the kernels, be taken up in a mould, or bowl, wet in cold water, a short time before it is served.