Boiled Rice for Curries
Ingredients
Directions
Prepare
Wash the rice well.
In a pot, bring 2-3 pints of water to a boil.
Cook the rice
Add 1 teaspoon of salt and the rice to the boiling water.
Cover and boil for a few moments.
Remove the lid and boil rapidly for 20 minutes.
Drain and reheat
Drain the rice in a colander and rinse with cold water to separate the grains.
Place the rice in the oven or over a pot of boiling water to reheat.
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
- Its starch swells and gelatinizes in boiling water, becoming tender and forming the main body of the dish.
The step that matters
Drain and rinse with cold water. Rinsing washes away surface starch that would otherwise make the cooked grains stick together, so rinsing helps keep them separate.
“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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