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Plain Rice to Ee Eaten with Currie

Plain rice cooked by simmering, draining, and baking until dry, served with curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Plain Rice to Ee Eaten with Currie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Wash the rice very clean.

  2. In a pot, bring boiling water to a simmer and add the rice.

  3. Let it simmer until three-quarters cooked.

  4. Strain the rice and wash it in several waters until free from slime.

  5. Drain the rice in a large sieve.

Bake

  1. Once dry, place the rice in a stewpan with some paper and cover it.

  2. Set the stewpan in a 350°F (175°C) oven for one and a half hours, or longer for larger quantities.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Rice
Forms the bulk of the dish; its starch sets the texture as it cooks and dries.

The step that matters

Washing the rice until free from slime. Rinsing away the surface starch after the partial simmer keeps the grains separate and prevents a gummy, clumped result.

“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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