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To Boil Rice for Curry

Rice boiled with salt, then drained and rested, served as accompaniment to curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil Rice for Curry

To Boil Rice for Curry

Ingredients

Directions

Prepare

  1. Pick and wash the rice.

  2. Bring a pot of water to a boil.

Cook the rice

  1. Add the rice and boil for 12 minutes.

  2. Just before draining, add the salt.

  3. Drain the rice in a colander.

Rest and serve

  1. Shake the colander gently and place the rice on a doubled cloth.

  2. Cover with a fold of cloth and let it sit by the fire for a few minutes.

  3. Pour the rice into a serving dish.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Its starch absorbs water and softens, forming the cooked grains that give the dish its body.

The step that matters

Drain the rice at the right moment. Rice keeps cooking in its own heat while it boils. If it boils too long before draining, the grains soften and break down, becoming mushy rather than separate and fluffy.

“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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