Boiled Rice

• 1 cup rice.
• 2 quarts boiling water
• 1 tablespoon

French Chef.

Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much more water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one