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Boiled Rice, No.1

  • 1/2 or 1/4 lb rice
  • 1 quart water
  • Pinch of salt
  • 4 ounces milk
Wash the rice in a strainer. Put in a saucepan, with a quart of water and salt. Let boil slowly until all the water has evaporated. Make sure that it does not burn. Pour in the milk. Stir carefully from the bottom of the saucepan, so that the upper grain may go under but do not smash it. Put the lid on the saucepan and turn down the heat so it will not boil again. As soon as it has absorbed the added milk, it is done.
Submitted by Tess M Jun 14, 2009 15 min 30 min 45 min


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