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Boiled Rice


To accompany Syrian stew. A double boiler is not necessary. Wash the rice until the water is clear, removing any foreign grains or dirt. Have ready in a saucepan double the quantity of boiling water that you have of rice, in which has been melted a lump of butter. When the water boils hard drop in the rice, add a rounded teaspoonful of salt to every cup of rice and boil gently, uncovered. Do not stir. For very hard rice allow two and one half cups of water to a cup of rice. You will soon learn just the quantity required. By the time the water dries out the rice should be done and each grain firm and separate. Allow a generous teaspoonful of butter to each cup of rice. One cup is sufficient for two persons. When the water gets low, taste the rice, and if you find it is still hard add a little more boiling water, or cover and remove to the back of the stove to finish slowly.


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Civic League Cook Book (1913).

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