To Boil Bice Fob Mullagatawny Soups, Ob Fob Cubbies
Ingredients
Directions
Prepare the rice
Remove unhusked grains from the rice and wash it in 2-3 changes of water.
Place the rice in a large pot with cold water and bring it to a gentle boil, uncovered.
Just before finishing, add salt and remove any scum that rises during boiling.
Cook and drain
Boil the rice softly for 15 minutes until tender, ensuring each grain remains distinct.
Do not stir the rice except at the beginning to prevent lumping.
Occasionally shake the stewpan if the rice needs it.
Drain the rice in a colander for 10 minutes near the fire.
If the rice is not completely dry, place it in a dish in a gentle oven or steam it in a clean saucepan near the fire.
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
- Patna rice
- Forms the bulk of the dish; its starch sets and firms as it cooks, keeping grains separate.
- Cold water
- Hydrates the rice grains so they soften evenly as the mixture comes to a boil.
The step that matters
Boil the rice softly and do not stir it. Vigorous boiling or repeated stirring breaks the grains and releases surface starch, which makes the rice gummy and clumped. A gentle simmer with minimal stirring keeps each grain distinct and tender.
“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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