A Simple Syrian Pilaw

Instructions

1. Shake one pint of rice in a cullender to free it from dust, then wipe it well in a soft clean cloth. (The rice may be well washed and thoroughly dried in a cloth when time will permit.)
2. Drop it gradually into three pints of boiling water. The boiling should not be checked by the addition of the rice.
3. Place the pan above the fire, where the heat will reach it equally from below, and let it boil gently so that the grain may become quite tender and dry. If well managed it will require no stirring, and will entirely absorb the water.
4. When the rice is tender and the surface is full of holes, pour in two or three ounces of clarified butter, or merely add some cut up small.
5. Throw in a seasoning of salt and white pepper, or cayenne.
6. Stir the whole up well and serve it immediately.
7. Optional: an onion may be boiled in the water when the flavour is liked; strain the water afterwards, and make sure there are still three pints of it when the grain is dropped in.
8. Small fried sausages or sausage-cakes may be served with it at pleasure for English eaters.