To Boil Bice :

1. Take a large stewpan and pour in it four quarts of water.

2. Put the stewpan on the fire to boil the water.

3. Take half a pound of rice, put it in a basin of cold water, and wash it well.

4. Drain off the water and rub the rice with your hands.

5. Be careful to pick out all the yellow grains and bits of black.

6. Wash the rice in this manner four times.

7. Just before putting the rice on to boil, you must pour some fresh cold water over it.

8. When the water in the stewpan is quite boiling, throw the rice into it, stirring it round with a spoon.

9. Add one-quarter of a teaspoonful of salt, which will make the scum rise.

10. Take a spoon and skim it occasionally.

11. The rice should boil fast from fifteen to twenty minutes.

N. B. - To test if the rice is sufficiently boiled, take out a grain or two, and press it between the thumb and finger, and if quite done, it will mash.

12. Now pour the rice out of the saucepan into a colander, to drain off the water.

13. Take the colander which contains the rice and hold it under the tap.

14. Turn the tap and let the cold water run on to the rice for one or two seconds. This is to separate the grains of rice.

15. Take a clean dry stewpan and put it at the side of the fire.

16. When the water is quite drained from the rice, turn it from the colander into the dry stewpan at the side of the fire.

17. Put the lid half on the stewpan.

18. Watch it, and stir it occasionally, to prevent the grains from sticking to the bottom of the stewpan.

19. When the rice is quite dry, take it out carefully with a wooden spoon, and place it lightly on to a hot dish.