Curried Rice
Ingredients
Directions
Prepare and cook
Wash the rice.
Mix the curry with the proper quantity of water.
Add the rice, butter, and seasoning to the mixture and bring to a slow boil, stirring occasionally.
When the rice boils, cover with a piece of buttered paper and cook gently without stirring.
Cook until all the water is absorbed, about 15–20 minutes.
Serve
Serve the rice, ensuring it is not overly soft.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Rice (in the method)
- Forms the body of the dish, absorbing the curried water as it cooks.
- Curry
- Provides the main flavour and colour, carried through the water the rice cooks in.
- Butter
- Adds richness and fat, helping the grains stay separate and carry flavour.
The step that matters
Cook gently without stirring once boiling. Once the rice boils and is covered, stirring breaks the grains and releases starch, making the rice gummy and soft. Gentle heat lets the water absorb evenly without scorching the bottom.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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