Steamed Rice

Two and three-quarters tablespoonfuls of rice, three-quarters of a cupful of water, one-quarter of a teaspoonful of salt. Put salt and water in top of double boiler, place on range, and add gradually the well-washed rice, stirring with a fork. Boil three minutes, cover, place over under part of double boiler, and steam forty-five minutes; uncover, that steam may escape. Serve with sugar and cream. Rice when used as a dessert may be cooked with half milk and half water instead of all water.

Mexican Rice

One-half cupful of rice, washed and drained well. Fry the rice in one heaping tablespoonful of butter until a delicate brown; add to this one-half cupful of strained tomatoes and a little chopped onion. Let this cook for two minutes; then add one cupful of thin soup stock, salt, and pepper. Cover and let simmer until all the water has been absorbed (about three-quarters of an hour). The rice when done will be perfectly soft, retain its shape, and will be a delicate pink color.

Boiled Rice, Japanese

Put rice in a basin of water and rub it between the hands, sometimes using the side of the dish as if it were a washboard, and literally scrubbing the rice. When thoroughly rinsed, place in a skillet and pour cold water over it. The water should stand two inches above the rice. Then boil over a moderate fire. When the water is absorbed and the rice soft, put the skillet on the back of the range (cover off) and let all the moisture dry out. The rice should be beautifully tender, perfectly dry, each grain distinct and very hot. (Salt added to the water in which it is boiled is more to the Western taste.)

Persian " Piloh "

One cupful of rice, one tablespoonful of salt, three tablespoonfuls of butter, four cupfuls of boiling water. Soak rice an hour in enough cold water to cover, or wash it in different waters until the water no longer becomes milky. Drain, and cook in the boiling salted water fifteen minutes, until nearly soft, leaving dish uncovered. Turn into a colander and pour cold water over it to separate the kernels. Melt the butter and pour into a baking dish; then turn the butter out into a cup. Put the rice into the buttered bake-dish, pour the melted butter over it, and bake in a moderate oven one hour, leaving the dish uncovered. If rice be covered during cooking, the kernels are sticky and water-soaked instead of dry and flaky. If this " Piloh " is to be served with a stew, as is customary in the Orient, two tablespoonfuls of butter for baking is enough.

Baked Rice

One cupful of rice, one-half pound cheese, one cupful of milk, one-half of a teaspoonful of salt, a dash of cayenne. Boil the rice rapidly twenty minutes, wash, and drain. Grate the cheese. Put a layer of rice in the bottom of a baking dish, then a layer of cheese, flavoring with salt and cayenne; then alternate rice and cheese until you have the ingredients used. Pour in the milk, cover the pan, and bake in a quick oven twenty minutes.