To Boil Rice for Mullaoataw Nt Soups, or for Curries
Ingredients
Directions
Prepare the rice
Remove the unhusked grains from the rice.
Wash the rice in 2-3 changes of water.
Place the rice in a large pot with cold water.
Cook
Bring the water to a gentle boil, uncovered.
Remove any scum that rises.
Add salt 2 minutes before the rice is done.
Boil the rice softly for 15 minutes until tender.
Drain and dry
Drain the rice in a colander.
Let the drained rice sit for 10 minutes.
If the rice is not dry, place it in a dish in a gentle oven or steam it near the fire.
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
- Provides the starch that cooks into the tender, separate grains of the dish.
The step that matters
Boil the rice softly. A gentle simmer cooks the grains evenly and keeps them intact, while a hard rolling boil can break them and make the rice mushy.
“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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