Wash the rice through several cold waters. Let it soak in the last water fifteen or twenty minutes.

Have ready a large kettle partly filled with rapidly boiling water. Sprinkle in the rice slowly, so as not to stop the boiling. Boil rapidly, in an uncovered vessel, twenty minutes. If the rice seems hard at the end of twenty minutes, boil it ten minutes longer. It must be dry and mealy like a potato, not wet. Drain it in a colander; pour over it quickly a quart of cold water; stand the colander on a plate and with a fork toss the rice from the centre to the sides; stand it on the back of the stove or at the oven door where the heat will pass through and dry the rice. Turn it at once into a shallow dish or platter, tossing it out with a fork, being very careful not to break the grains.

If this recipe is carefully followed each grain will have swollen four times its natural size and no two grains will be sticking together. It should be as white as snow.

Plain boiled rice is served as a starchy accompaniment to baked beans, peas pudding, stewed lentils, nut rolls, and as a foundation for many egg dishes. It is served with sugar and milk or cream as a dessert or breakfast cereal.