In boiling rice we must remember that there are two ways in which rice is
served. One is as a meal in itself, the other as an accompaniment to some
other kind of food. It will be found in Italy and Turkey and in the East
generally, where rice forms, so to speak, the staff of life, that it is not
cooked so soft and tender as it is in England, where it is generally served
with something else. In fact, each grain of rice may be said to resemble
an Irish potato, inasmuch as it has a heart in it. In Ireland potatoes, as
a rule, are not cooked so much as they are in most parts of England.
Probably the reason of this is, in most cases, that experience has taught
people that there is more stay in rice and potatoes when served in a state
that English people would call "under-done." There is no doubt that the
waste throughout the length and breadth of this prosperous land through
over-cooking is something appalling.

Another very good method of boiling rice is the American style. Take a
good-sized stew-pan or saucepan that has a tight-fitting lid. Put a cloth
over the saucepan, after first pouring in, say, a pint of water; push down
the cloth, keeping it tight, so as to make a well, but do not let the cloth
reach the water; wash the rice as before, and put on the lid tight. Of
course, with the cloth the lid will fit very tight indeed. Now put the
saucepan on the fire and make the water boil continuously. By these means
you steam the rice till it is tender and lose none of the nourishment. We
can always learn from America.


RISOTTO A LA MILANNAISE.--Take a teacupful of rice, wash it thoroughly and
dry it. Chop up a small onion and put it in the bottom of a small stew-pan
and fry the onion to a light-brown colour. Now add the dry rice, and stir
this up with the onion and butter till the rice also is fried of a nice
light-brown colour. Now add two breakfastcupfuls of stock or water and a