Boiled Rice-INDIAN FOOD

Wash half a pound or a coonkeeful of rice, and put it to boil in a

large quantity of water, over a brisk fire. Immediately the rice

begins to boil, the water will bubble up to the surface of the pot and

overflow, carrying away quantities of scum and impurities. The cover

of the pot should now be kept partially open, and the rice stirred to

prevent an entire overflow of the water. On the subsiding of the water

or the bubbling, the fire should be reduced, until it is

satisfactorily ascertained that the grains of rice, without being

pappy, are quite soft, when the pot should be removed from the fire

and a quart of cold water be added. All the liquid, which is “conjee,”

should then be drained, and the pot replaced over a gentle charcoal

heat, to allow all moisture to evaporate, assisting the process by

occasionally shaking the pot, or stirring its contents gently with a

wooden spoon. Time to boil: half an hour.

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The cookie of rice when properly boiled will fill a good-sized curry

or vegetable dish. The rice will be found quite soft, and yet every

grain perfectly separates. Rice should never be cooked into pap,

excepting it is required for very young children; and leaving the

grains hard or uncooked should be equally avoided.

A small pinch of pounded alum or fitkerree is used by some cooks

with the advantage to improve the whiteness of boiled rice.