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To Boil Rice for Mullagatawny Soups, or for Curries

A method for boiling Patna rice for Mullagatawny soups or curries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil Rice for Mullagatawny Soups, or for Curries

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare the rice

  1. Remove the unhusked grains from the rice.

  2. Wash the rice in 2-3 changes of water.

Cook

  1. Place the rice in a large pot with cold water.

  2. Bring to a gentle boil, uncovered.

  3. Remove any scum that rises while boiling.

  4. Boil softly for 15 minutes until tender.

  5. Add salt a couple of minutes before done.

Drain and dry

  1. Drain the rice in a colander for 10 minutes.

  2. If not dry, place in a gentle oven or steam near the fire.

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
Provides the starchy body that thickens the soup as it cooks.

“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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