Boiled Rice I

From Good Cooking for Hard Times: A Cookbook for People on a Limited Budget (Boston: Houghton Mifflin Company, 1975) by Louise Newton, Melissa's uncle's mother-in-law:

Boiled Rice I

1 cup raw rice
1 tablespoon salt
2 quarts water

Bring salted water to a rolling boil in a large pot ( there should be 8 times as much water as rice—if you're cooking only a small amount of rice you won't need such a large pot; for 1/2 cup raw rice, 1 quart of water is sufficient). Add rice slowly so that water does not stop boiling. Boil rice over high heat, uncovered, 15 to 20 minutes, until it is done through. The time varies with the brand of rice and you will just have to taste it the first time you buy a new brand. When it is done, drain into a colander. Shake it to get all the liquid out. Have the oven warm. Put rice on a plate or flat dish, turn heat in oven off and set the rice in the oven for a few minutes to dry out.

We made this one day. Here's a stereotype: If you're interested in life pursuits such as the artistic ones our Mab is interested in, you could do worse than learn to cook rice and other recipes from Good Cooking for Hard Times.