After washing, put rice over the fire in double its bulk of cold water,
let it boil up well, carefully lift cover to see if water is all
absorbed; if not, drain, sprinkle salt over if desired (the Chinaman
does not use it), return to fire closely covered and watch, listening
until a faint crackling of parching grains at the bottom is heard; then
remove to the back of the range where the rice will just steam--“steam
fragrant.” When ready to serve, carefully stir the grain with a wooden
skewer or some small round stick, when the snowy mass should crumble
apart into indistinct kernels. “Try the Chinaman’s way and be convinced
that plain boiled rice is a palatable, substantial food.”--_Adapted
from Mrs. J. N. Anderson, Canton, China, in “Life and Health.”_