Quick Rice

Wash one cup of rice through several waters to free it from flour. Soak over night. Cook about twenty minutes in plenty of water in a double boiler until nearly tender. Drain and shake dry then return to the boiler to keep hot and finish softening in a little milk and butter.

Rice, like cereals, should be dropped into boiling water, quickly coagulating the outside to prevent the kernels sticking together.

Rice

Wash one cup of rice. Put it in very hot water in a double boiler or fireless cooker, one inch of rice requiring about one inch of water over it to be perfectly absorbed, and cook three hours. This requires no watching as it cannot dissolve in the water. Serve with butter or cream. Every kernel of rice should stand separately instead of being heavy and mashed.

Hundreds of combinations may be made from starchy foods, many of which are desirable, but as a rule, abnormal and complicated ways of fixing up standard substances should be avoided rather than courted, their highest value being found in simplicity. It is more poetic to eat the baked potato from the shell with sweet, fresh butter, than to require a heated and hurried cook to scoop the inside out, mess it up, then stuff it in the shell again to be reheated.