ch is not again to be
removed during the boiling. At first, as the water boils, steam will
puff out freely from under the cover, but when the water has nearly
evaporated, which will be in eight to ten minutes, according to the age
and quality of the rice, only a faint suggestion of steam will be
observed, and the stewpan must then be removed from over the fire to
some place on the range, where it will not burn, to swell and dry for
fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling
water to one cupful of rice. It should be boiled rapidly until tender,
then drained at once, and set in a moderate oven to become dry. Picking
and lifting lightly occasionally with a fork will make it more flaky and
dry. Care must be taken, however, not to mash the rice grains.

RICE WITH FIG SAUCE.--Steam a cupful of best rice as directed
above, and when done, serve with a fig sauce prepared as directed on
page 89. Dish a spoonful of the fig sauce with each saucer of rice, and
serve with plenty of cream. Rice served in this way requires no sugar
for dressing, and is a most wholesome breakfast dish.

ORANGE RICE.--Wash and steam the rice according to directions
already given. Prepare some oranges by separating into sections and
cutting each section in halves, removing the seeds and all the white
portion. Sprinkle the oranges lightly with sugar, and let them stand
while the rice is cooking. Serve a portion of the orange on each
saucerful of rice.

RICE WITH RAISINS.--Carefully wash a cupful of rice, soak it, and
cook as directed for Steamed Rice. After the rice has began to swell,
but before it has softened, stir into it lightly, using a fork for the
purpose, a cupful of raisins, or Zante currents. Serve with cream.

RICE WITH PEACHES.--Steam the rice as previously directed, and when
done, serve with cream and a nicely ripened peach pared and sliced on
each individual dish.

BROWNED RICE.--Spread a cupful of rice on a shallow baking tin, and
put into a moderately hot oven to brown. It will need to be stirred
frequently to prevent burning and to secure a uniformity of color. Each
rice kernel, when sufficiently browned, should be of a yellowish brown,
about the color of ripened wheat. Steam the same as directed for
ordinary rice, using only two cups of water for each cup of browned
rice, and omitting the preliminary soaking. When properly cooked, each
kernel will be separated, dry, and meal