(1) The oldest method which is still used to some extent is wasteful of food value. It is done by dropping 1 cup rice into 2 or 3 quarts of rapidly boiling salted water, then boiled rapidly uncovered until rice is just tender. Considerable water remains on the rice to be drained off and the wet rice left in the sieve is then placed over steam to dry off and become fluffy. Cooking takes from 15 to 22 minutes, time depending on rice.
(2) One cup of rice is dropped into 2¼ cups water with 1 teaspoon salt. Saucepan is covered tightly and placed over low heat to simmer about 25 minutes, or until tender. At the end of cooking, all the water is absorbed and rice is fluffy.
(3) One cup of rice is put into top of double boiler with 2½ cups boiling water and 1 teaspoon salt, then covered and placed over boiling water to cook until tender, from 35 to 40 minutes. At the end of cooking, all water is absorbed and rice is dry and fluffy.
To make rice snowy-white, add 1 teaspoon lemon juice or ¼ teaspoon cream of tartar to the cooking water. One cup rice swells in cooking to make from 3 to 4 cups cooked rice.