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Rice for Curry

Rice for Curry is a simple cooked rice prepared with water and salt, suitable for serving with curry.

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

Rice for Curry

Ingredients

Directions

Prepare

  1. Wash the rice in several changes of water.

  2. Soak the rice in cold water for 1 hour.

  3. Strain off the water and place the rice in a saucepan.

Cook

  1. Add enough water to cover the rice by 2 inches and a little salt.

  2. Boil over high heat until the rice is tender.

Finish

  1. Remove the pan from the heat and add 1 cup of cold water.

  2. Shake the pan gently, then strain the rice.

  3. Cover the rice with a cloth and let it sit for a few 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Provides the starchy base that absorbs water and softens into tender grains as it cooks.

The step that matters

Adding cold water and straining after cooking. Rinsing removes surface starch so the grains stay separate instead of sticking together. Shaking gently helps avoid breaking the 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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