Pick over carefully and wash in two waters, letting it stand in the
last until you are ready to boil. Have ready some boiling water
slightly salted, and put in the rice. Boil it just twenty minutes, and
do not put a spoon in it, but _shake_ up hard and often, holding the
cover on with the other hand. When done, drain off the water, and set
the saucepan uncovered upon the range, where the rice will dry, not
burn, for five minutes.
Eat with boiled mutton or fowls.