Drop gradually into three pints of boiling water one pint of rice which has been shaken in a cullender to free it from the dust and then well wiped in a soft clean cloth. The boiling should not be checked by the addition of the rice, which if well managed will require no stirring, and which will entirely absorb the water. It should be placed above the fire where the heat will reach it equally from below; and it should boil gently that the grain may become quite tender and dry. When it is so, and the surface is full of holes, pour in two or three ounces of clarified butter, or merely add some, cut up small; throw in a seasoning of salt and white pepper, or cayenne; stir the whole up well, and serve it immediately. An onion, when the flavour is liked, may be boiled in the water, which should afterwards be strained, before the rice is added; there should be three pints of it when the grain is dropped in.
Small fried sausages or sausage-cakes may be served with it at pleasure for English eaters. The rice may be well washed and thoroughly dried in a cloth when time will permit.