After a little time, you can put a cloth on the top of the saucepan to absorb the steam, similar to the way you treat potatoes after having strained off the water.
In boiling rice we must remember that there are two ways in which rice is served.

One is as a meal in itself, the other as an accompaniment to some other kind of food.

It will be found in Italy and Turkey and in the East generally, where rice forms, so to speak, the staff of life, that it is not cooked so soft and tender as it is in England, where it is generally served with something else.

In fact, each grain of rice may be said to resemble an Irish potato, inasmuch as it has a heart in it.

In Ireland potatoes, as a rule, are not cooked so much as they are in most parts of England.
Probably the reason of this is, in most cases, that experience has taught people that there is more stay in rice and potatoes when served in a state that English people would call "under-done." There is no doubt that the waste throughout the length and breadth of this prosperous land through over-cooking is something appalling.
Another very good method of boiling rice is the American style.