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Curried Rice

Rice cooked with curry powder and onions, served with fish.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Curried Rice

Ingredients

Directions

Prepare

  1. Boil one or more pounds of rice, as directed in No. 92, and drain all the water from it.

  2. Slice some onions very thin.

Cook

  1. Fry the sliced onions brown with a little butter.

  2. Add the boiled rice, a spoonful of curry powder, and a little salt to season, then mix all together.

By Charles Elme Francatelli. Recipe from a historical cookbook (Project Gutenberg).

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 bulk of the dish and absorbs the curry flavour as it is stirred through.
Onions (in the method)
Browning in butter builds a sweet, savoury base for the rice.
Curry powder
Supplies the spice aroma that defines the dish.

“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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