Boiled Rice Eor Curry
Ingredients
Directions
Prepare the rice
Thoroughly wash the rice in four or five different waters.
Boil and strain
Sprinkle the rice into a large saucepan of fast-boiling salted water.
Boil for about 12 minutes, stirring gently with a fork once or twice.
When a grain of rice is soft enough to be easily crushed between your fingers, strain it off.
Pour about 1 teacup of cold water over the rice.
Dry
Spread the rice on a piece of paper on a tin.
Dry it in a cool oven for a few minutes, stirring occasionally with a fork.
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
- Rice
- Forms the dish's main body; cooking softens the starch so the grains become tender.
- Cold water
- Halts the cooking after straining so the grains stop softening and stay separate.
The step that matters
Judging when the rice is done. Rice continues to soften from residual heat, so checking a grain by crushing it between the fingers, rather than relying only on the timer, helps avoid overcooked, mushy grains.
“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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