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Curried Kice

A rice dish flavored with curry powder, butter, and stock, simmered until grains separate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curried Kice

Ingredients

Directions

Cook the rice

  1. Add the rice to the boiling water, cover, and boil for 20 minutes until cooked and grains are separate.

Make the curry

  1. Blend the curry powder and butter.

  2. Cook the mixture in the stock for 20 minutes.

  3. If the mixture is not smooth, strain it.

Combine and serve

  1. Stir the strained mixture into the rice.

  2. Let it sit by the fire for 15 minutes before serving.

  3. If using Carolina rice, cook for 30 minutes.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Patna rice
Provides the starch that sets into separate, fluffy grains as it absorbs the boiling water.
Curry powder
Supplies the main spice flavour and aroma of the dish.
Butter
Adds fat that carries the curry flavour and gives the rice richness.
Stock
Adds savoury liquid that cooks the curry mixture and deepens its flavour.

The step that matters

Cook the curry mixture in the stock. Simmering the blended curry powder and butter in the stock lets the spices bloom and soften, while keeping the mixture from scorching. A smooth, well-cooked mixture blends evenly into the rice; lumps or burnt spice will show in the final dish.

“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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