To boil rice.
--Take any quantity of rice and put it in a vessel of clean water, rub the same with the hand briskly, and throw off the water quickly; repeat this process until the water thrown off shall have lost all milky appearance and is perfectly clear.
This makes the rice ready for the table.
In order to get rid of any gravel that may be in the rice, shake the vessel well, so that the gravel may settle, and in pouring off the last water incline the vessel so that the rice may pour off with the water into another vessel, (agitating the rice at the same time,) till a very small quantity of the rice is left, when it will be found that all of the gravel has settled there.
It being heavier than the rice.
Then have a pot of three times the size of the volume of rice, with about three times the quantity of water boiling on a brisk fire, and put in salt to your taste, and sprinkle or throw in the rice by the handful, and let it boil briskly for about ten minutes, then pour off the water, leaving enough in the pot to prevent the rice from burning at the bottom, and set the pot on some coals near the fire to soak, keeping the pot covered; after soaking a few moments, stir the rice from the bottom, and letting the top of the rice go to the bottom and soak till done, and then serve up quickly while hot. From the time the rice is put in the pot till it is done need not occupy more than twenty minutes.