Fill a camp kettle one-third full of rice, well washed and cleaned,
and add water enough to fill within an inch of the top of the kettle;
let it boil gently, stirring constantly until the rice is quite soft.
If a false bottom for the kettle is used, all danger of burning the
rice will be avoided; if not, great care must be taken _to keep it
from scorching by constant stirring_. When the rice is cooked,
turn the contents of the kettle into a cullender or coarse towel, and
pour rapidly through it a couple of pails of fresh cold water. Let it
strain, and then put the rice in a clean kettle, which is placed near
the fire until the rice is quite dry. Serve hot or cold, with molasses,
as may be most convenient.