several waters till the water ceases to be discoloured. Now throw the rice
into boiling water, say a quart; let the rice boil gently till it is
tender, strain off the rice and reserve the rice-water for other purposes.
The time rice will take to boil treated this way would be probably about
twenty minutes, but this time would vary slightly with the quality and size
of the rice.

* * * * *

Many years ago we watched a black man boiling rice on board a P. and O.
boat (the _Mizapore_); he proceeded as follows:--He boiled the rice for
about ten minutes, or perhaps a minute or two longer, strained it off in a
sieve, and then washed the rice with cold water, and then put the rice back
in the stew-pan to once more get hot and swell. Of course, this rice was
being boiled for curry, and certainly the result was that each grain was
beautifully separated from every other grain. We do not think, however,
that this method of boiling rice is customary on all the boats of the P.
and O. Company. Of course this method of boiling rice was somewhat
wasteful.

By far the most economical method of boiling rice is as follows; and we
would recommend it to all who are in the habit of practising economy on the
grounds of either duty or necessity. Wash thoroughly, as before, a
teacupful of rice and put it in a small stew-pan or saucepan with two
breakfastcupfuls of water, bring this to a boil and let it boil for ten
minutes, then remove the saucepan to the side of the fire and let the rice
soak and swell for about twenty minutes. After a little time, you can put
a cloth on the top of the saucepan to absorb the steam, similar to the way
you treat potatoes after having strained off the water.