much as an ordinary breakfast-cup, or say half a pound, will always be ample for four tolerablyhearty consumers. There are two sizes of /coonkees/, large and small: reference is here madeto the /small coonkee/, well filled. The quantity, however, of raw rice for a party of four shouldnot exceed half a pound. The rice at dinner is usually preceded by soup, fish, roast, and made dishes. The best or generally approved qualities of rice for table use are known as the bhaktoolsee,the banafool, the bassmuttee, and cheeneesuckur. In purchasing these, or indeed any otherapproved quality, care must be taken to avoid /new rice/ and what is called /urruah/, whichlatter has been put through some process of boiling, or damped, and then dried. Both areconsidered unwholesome for general daily consumption, and few Indians will use them.Good rice when rubbed in the palm of the hand, and cleared of dust, will appear of a brightand nearly transparent yellowish colour; whereas the /urruah/ will be found of a dull whitishhue, and the grain streaked and speckled with white powder, which crumbles on theapplication of a needle's point. The price of rice, like other commodities, varies according to its plenty or scarcity in themarket. After the cyclone of October, 1864, and again of November, 1867, the price of thebhaktoolsee and the banafool, which are fine, large, stout-grain rice, without being coarse,ruled at from eight to nine seers per rupee, and the bassmuttee and the cheeneesuckur atfrom seven to eight seers per rupee. The rice used by the poorest classes of the nativepopulation is of a very coarse description and incredibly cheap: within six weeks after thecyclone of November, 1867, it was readily procurable at twenty-five to thirty seers per rupee.Rice is used in a variety of forms: it is boiled, made into kitcheeree, pellow, puddings, blancmange, cakes, bread, &c. The bhaktoolsee, the banafool, and other stout-grain rice are the best adapted for boiling.Boiled rice is called /bhath/. The bassmuttee, cheeneesuckur, and all small and fine-grain rice are selected for kitcheeree,pellow, and puddings for children's food, and for invalids. The /urruah/ is used in some houses in ignorance, but for the most part it is made into flour,and used for blanc mange, cakes, &c. The flour is abundantly procurable in the Calcuttamarkets, and is largely used by all native bakers in the making of bread. Twenty-two to twenty-five seers of rice monthly, consuming it three times a day,entertainments included, will be ample for a party of four, allowing occasionally for a ricepudding.It is necessary to wash rice thoroughly in several waters before using it, and a colander is veryuseful for draining away the water after washing the rice.
Wash half a pound or a coonkeeful of rice, and put it to boil in a large quantity of water, over abrisk fire. Immediately the rice begins to boil, the water will bubble up to the surface of the potand overflow, carrying away quantities of scum and impurities. The cover of the pot shouldnow be kept partially open, and the rice stirred to prevent an entire overflow of the water. Onthe subsiding of the water or the bubbling, the fire should be reduced, until it is satisfactorilyascertained that the grains of rice, without being pappy, are quite soft, when the pot should be2