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To Boil Rice for

Rice boiled in cold water, simmered until tender, then drained and served with curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Rice for

Ingredients

Directions

Prepare

  1. Wash the rice in several waters, removing discolored and unhusked grains.

Cook

  1. Boil the rice in plenty of cold water, leaving the saucepan uncovered.

  2. Bring the water slowly to a boil, shaking the pan occasionally to prevent burning.

  3. Simmer gently for 20 to 25 minutes until tender.

Drain and serve

  1. Drain the rice in a colander and let it dry gently before the fire.

  2. Serve the rice around the curry.

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

Patna rice or carolina rice
Provides the starch that softens into the tender grains of the dish.

The step that matters

Bring the water slowly to a boil. Shaking the pan helps keep grains from settling and scorching on the bottom. Heating gently also lets the rice absorb water evenly before it cooks through.

“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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