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Wash in cold water, changing it at least twice. It is better if allowed to soak an hour. Drain, and throw into a good deal of boiling, salted water, allowing not less than two quarts to a cupful of rice. Boil twenty minutes, stirring now and then. Pour into a colander, that every drop of water may drain off, and then set it at the back of the stove to dry for ten minutes. In this way every grain is distinct, yet perfectly tender. If old, half an hour's boiling may be required. Test by biting a grain at the end of twenty minutes. If tender, it is done.


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The Easiest Way in Housekeeping and Cooking (1903).

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