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Curried Rice

A rice dish flavored with curry powder, butter, and stock.

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 Rice

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 stock for 20 minutes.

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

  4. Stir the strained mixture into the rice.

Serve

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

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
Its long, separate grains hold their shape and absorb the liquid during boiling.
Curry powder
Provides the main aroma and flavor of the dish from its ground spices.
Butter
Fat that carries the spice flavor and adds richness to the mixture.
Stock
Adds savory depth and liquid for cooking the spiced mixture.

The step that matters

Cook the mixture in stock for 20 minutes. Blending the spice into fat first helps it disperse evenly. Simmering it in stock lets raw spice flavor mellow and gives a smoother, more cohesive sauce before it meets the rice.

“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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