|Long grain rice||12 Ounce|
|Salt||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Boiling water||2 1⁄2 Pint|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
Bring to a boil in a deep pan 2 1/2 pints of water and 1 dessertspoon salt.
When boiling rapidly, pour in 12 oz. long-grained rice.
Boil rapidly for 15 to 20 minutes.
Drain in a colander.
Pour over cold water until thoroughly chilled.
Drain, shaking the colander until all water has gone.
Store in a buttered, ovenproof dish.
Dot with butter, sprinkle with the juice of 1 lemon.
Reheat in a pre-heata moderate oven 350°F, Reg 4 for 15-20 minutes.