It should then be cooked like rice. Its consistency should not be too thick or too thin. It should be cooked over a slow fire till it is properly done. It should not be mixed with salt or milk even though people are in the habit of adding these substances to porridge. The best sweetening agent for the porridge would be raisins added to it while it is being boiled.
Unmilled rice is the best.
The necessary vitamins, which are found in this cereal, are lost in the process of milling and polishing. The paddy should be treated at home with the help of a large pestle, which only separates the husk and leaves other elements in fact. Add only enough water to cook the rice. If too much water were added it would have to be either dried up by heat or passed through a sieve destroying its starch and also some other elements. If the outer covering is hard scrap it with a sharp knife.