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"VEGETABLE DISHES—How to Cook. 3
The rice, or farina, is put into an inside dish having a cover, and itself forming the cover of the outside one, which contains the water), which prevents any possibility of burning, on the same principle as a glue kettle. Only water enough is put upon the rice to moisten it nicely, which really steams it rather than boiling proper, in the usual, or large amount of water. If boiled in a common kettle, as formerly, 2 cups of water are required to every 1 cup of rice, with a little salt, in either case. When done, remove the cover, to allow the steam and water to escape—to dry it off, for a few minutes only, and the rice comes out a mass of snow white kernels, separate and distinct from each other; and as much superior to the soggy mass, of the old way, as a nice, dry and mealy potato is better than a water-soaked one. W
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