Anglo-indian and Part VIII.— Rice, Lentils, and Haricots
Ingredients
Directions
Put the rice into boiling water with salt.
Ensure there is plenty of water; do not be afraid of using too much.
Watch the rice closely; when it is soft, drain it once.
Set the rice by the fire to steam.
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 main starchy body of the dish, softening as it cooks in boiling water.
The step that matters
Watch the rice closely; drain it once it is soft. Rice cooked past soft turns mushy and loses its distinct grains, so timing the drain matters. Plenty of boiling water keeps the grains moving and cooking evenly.
“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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