Wash one cup of rice in three waters, add one-half teaspoonful of salt and pour over it one pint of boiling water. Place over a moderate fire, cover, and let boil gently until the water is all absorbed, then see that it is securely covered, place on a cooler part of the stove and allow it to steam for about fifteen minutes. Try it and see if it is perfectly tender; if not, replace the lid and let it stand five minutes longer, then partially remove the lid and allow the steam to escape for from five to ten minutes, then serve. Rice, when cooked in this way, should be tender and white and every grain standing separate from the rest. On no account stir the rice while cooking.