Things to Remember in Boiling Rice

Never set the Rice to cook in cold water, or you will have a thick, mushy dish that is most unpleasant to the sight, and equally so to the taste.

Always use boiling water. Boil rapidly from the time that you cover the pot until you take it off, for this allows each grain to be tossed away from the other constantly, and also allows it to swell to three times its normal size. The constant motion of the water prevents the grains from sticking together.

Do not stir from the moment it begins to boil, for it will be noticed that when first the Rice is put into the water it will cease boiling till the Rice is heated. Stir occasionally during this period, to keep it from sinking to the bottom and burning, but do not touch it with a spoon or fork or anything, once it has commenced boiling. Follow implicitly the directions about setting in the oven and allowing the Rice “to sweat, ” as the old Creoles say. You will then have a dish that is not only very beautiful and tempting to the sight, but most delectable to the taste.