Pick over the rice carefully, wash it in warm water, rubbing it
between the hands, rinsing it in several waters, then let it remain in
cold water until ready to be cooked. Have a saucepan of water slightly
salted; when it is boiling hard, pour off the cold water from the
rice, and sprinkle it in the boiling water by degrees, so as to keep
the particles separated. Boil it steadily for twenty minutes, then
take it off from the fire and drain off all the water. Place the
saucepan with the lid partly off, on the back part of the stove, where
it is only moderately warm, to allow the rice to dry. The moisture
will pass off and each grain of rice will be separated, so that if
shaken the grains will fall apart. This is the true way of serving
rice as a vegetable and is the mode of cooking it in the Southern
States where it is raised.