ain Boiled Rice.

For every cup of rice have about eight cups of water. Do not add the
rice until the water is boiling briskly. Then throw in the rice, and
give it an occasional stir until the water begins to boil again. After
that it need not be stirred.

Cook until a grain feels soft when rubbed between the thumb and finger,
then turn into a colander. Drain off the water and pour over the rice
several cups of cold water. Drain that off, too, and place the rice
where it can have moist heat for a while before serving. A good plan is
just to leave it in the colander and place it over a pan of boiling
water; or a steamer may be used for keeping it warm, or a double-boiler.
By this method every grain is separate. Rice served with curry is always
prepared in this way. It may be served in place of potatoes with meat,
and may also be used as a basis for many inexpensive and attractive
dishes, just as macaroni and spaghetti are.

There is one objection, however, to rice prepared in this way. A good
deal of the nutritive value is lost down the sink-drain. In India this
is not the case, for every ounce of rice water is there carefully saved.
It is used in various ways. Usually it is fed to the babies and weaker
children. Often it is given to ducks and fowl to fatten them, and
sometimes it is put into the curry pot.

There is another method of preparing rice which is almost as
satisfactory, and by which all the nutrition is retained. That is by
cooking it in a regular rice boiler. Put just enough water over the rice
to well cover it. After the water in the lower vessel has boiled a
while, if the rice seems a little dry, add more water. Cook until the
rice is soft, then turn the fire very low, so that the water in the
lower vessel does not boil but retains its heat. Let stand for a while
before serving, and the rice will be almost as fluffy and white as
though blanched by the cold water process.

53. Baby's Pesh-Pash.

This is the first solid food that babies of English or American parents
in India are allowed.

Take about a quarter of a pound of lean mutton and cook until it is
perfectly soft. Shred it finely and return to the broth. Cook a
tablespoonful of rice in this broth and shredded mutton. Cook slowly
and let every grain swell to its utmost. "Babies cry for it, and the
doctors pronounce it harmless." It is also very good for the
convalescent.

54. Pullao.

Pullao is the most festive dish in India. It stands