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Rice for Curry

Rice prepared with salt and lemon juice, boiled and dried for use with curry.

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

Why it works: Rice and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Rice for Curry

Ingredients

Directions

Cook the rice

  1. Put rice into boiling water with a little salt.

  2. Boil rapidly for 15 to 20 minutes, but not longer.

  3. Add a few drops of lemon juice to the boiling rice to whiten and sweeten it.

Rinse and dry

  1. Pour the rice into a sieve and wash it well under cold water.

  2. Place the rice in front of a bright fire or on a rack over the kitchen range to dry.

  3. Turn the rice about with a wooden spoon to help it dry.

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

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the bulk of the dish, absorbing water and cooking until tender.
Lemon juice
Its acidity helps whiten the rice and gives it a slightly sweeter taste.

The step that matters

Boil rapidly for 15 to 20 minutes, but not longer. Rice cooked in rapidly boiling water cooks through evenly, and overcooking makes grains soft and mushy, so timing matters for separate, fluffy 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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