Put the rice on in cold water, and bring it gradually to the boil. Boil
hard for 5 minutes, stirring once or twice. Draw it to the side of the
stove, where it is comparatively cool, or, if a gas stove is used, put the
saucepan on an asbestos mat and turn the gas as low as possible. The water
should now gradually steam away, leaving the rice dry and well cooked.
Serve plain or with curry.


21. RICE, SAVOURY.

Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in
very little fat. Add this to the cooked rice with butter the size of a
walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve
with peeled baked potatoes and baked tomatoes.


22. RICE AND EGG FRITTERS.

Mix any quantity of cold boiled rice with some chopped parsley and
well-beaten egg. Beat the mixture well, form into small fritters, roll in
egg and bread-crumbs or white flour, and fry to a golden brown. Serve with
egg sauce.


23. TOAD-IN-THE-HOLE.

Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small
peeled mushrooms. Make a batter as for Yorkshire pudding and pour over.
Bake until golden brown.