To Boil Bice for Curry
Ingredients
Directions
Prepare
Wash the rice in several waters and remove any discolored or unhusked grains.
Cook
Boil the rice in plenty of cold water, keeping the saucepan uncovered.
Bring the water slowly to a boil, shaking the pan occasionally to prevent burning without stirring the rice.
Simmer gently for 20 to 25 minutes until tender, then drain in a colander.
Finish and serve
Let the rice dry gently before the fire.
Serve it around the curry.
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
- Carolina rice or patna rice
- Long grains that stay separate and fluffy when simmered in plenty of water.
The step that matters
Bring the water slowly to a boil without stirring. Stirring releases starch from the grains, which makes the rice sticky. Gentle shaking prevents the rice from sticking and burning on the base of the pan while keeping grains intact.
“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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