Boiled Rice for Curry
Ingredients
Directions
The book says “a rather cool oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.
Prepare
Thoroughly wash the rice in 4-5 changes of water.
Cook
In a large saucepan, bring salted water to a boil.
Add the rice and boil for about 12 minutes, stirring gently once or twice.
When a grain of rice is soft enough to crush between your fingers, strain it.
Pour 1 teacup of cold water over the rice.
Dry
Spread the rice on a piece of paper on a baking sheet.
Dry in a cool oven (300°F / 150°C) for a few minutes, stirring occasionally with a fork.
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 bulk of the dish, absorbing water as it cooks to become tender.
- Water
- Cooks the rice by hydrating the starch, and the cold rinse stops cooking and separates the grains.
The step that matters
Straining and rinsing after boiling. Rice keeps cooking from residual heat, so once a grain is soft it must be strained and cooled promptly. Otherwise the grains overcook, turn mushy and stick together.
“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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