A good way to do this is to put the rice into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander out and in the water, and changing the water till it is clear ; then drain. In this fashion the grit is deposited in the water, and the rice left thoroughly clean.
The best strategy of cooking rice is by steaming it. It needs a lot less time for cooking than any of the other grains.
Soak a cup of rice in one and a 4th cups of water for an hour, then add a cup of milk, turn into a dish appropriate for serving it from at table, and position in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork sometimes, for the 1st 10 or 15 mins. Completely clean the rice by washing in many waters, and soak it overnite. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice.
For cooking, a stewpan with tightly fitting cover should be used.
Warm the water to boiling, then add the rice, and after stirring, put on the cover, which isn’t again to be removed in the boiling. At first , as the water boils, steam will puff out openly from under the cover, but when the water has just about evaporated, that will be in 8 to 10 mins, according to the age and quality of the rice, only a faint recommendation of steam will be noted, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for 15 or 20 mins. Rice to be boiled in the normal ways needs 2 quarts of boiling water to one cupful of rice. It should be boiled fast till tender, then drained at once, and set in a moderate range to become dry. Care must be taken not to mash the rice grains. Steam a cupful of best rice as instructed above, and when done, serve with a fig sauce.
Dish a spoon of the fig sauce with each dish of rice, and serve with masses of cream. Serve a little of the orange on each saucerful of rice. Fastidiously wash a cupful of rice, soak it, and cook as instructed for Steamed Rice. After the rice has started to swell, but before it has slid, stir into it gently, employing a fork for the purpose, a cupful of raisins. Steam the rice and when done, serve with cream and a nicely ripened peach pared and chopped on each individual dish. Spread a cupful of rice on a shallow baking tin, and put into a tolerably hot cooker to brown. Steam the same as instructed for normal rice, only using 2 cups of water for each cup of browned rice, and omitting the initial soaking. When correctly cooked, each kernel will be separated, dry, and mealy.