Rice Conjee (Rice Cooking Water)

Ingredients

• 0.5 pound Rice, washed (About 1 cup or one coonkeeful)
• 8 cups Water, for boiling (Large quantity for boiling rice)
• 1 quart Cold water (Added after rice is cooked to cool and facilitate draining)

Instructions

1. 1Wash half a pound of rice thoroughly under running water until the water runs clear.
2. 2Put the washed rice in a large pot with 8 cups of water and bring to a boil over a brisk fire. As soon as the rice begins to boil, the water will bubble up vigorously to the surface, carrying away scum and impurities.
3. 3Keep the pot cover partially open and stir the rice occasionally to prevent the water from overflowing completely. Once the vigorous bubbling subsides, reduce the heat.
4. 4Continue cooking over reduced heat until the rice grains are completely soft but not mushy or pappy. The grains should remain separate and not break down. This will take about 30 minutes total cooking time.
5. 5Remove the pot from the fire and add 1 quart of cold water to the cooked rice. This will cool the mixture and make it easier to drain the conjee.
6. 6Drain all the liquid from the pot through a strainer or colander. This starchy, milky liquid is the conjee. Reserve it in a container - do not throw it away as it is nutritious and can be used as feed for cattle, horses, milch cows, and goats, or consumed as a light drink.
7. 7If using the rice for serving, return the drained rice to the pot and place over gentle charcoal heat or very low flame. Shake the pot occasionally or stir gently with a wooden spoon to allow all remaining moisture to evaporate. The rice grains should be perfectly separate and fluffy.