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To Boil Rice for Curries

Rice boiled with salt and alum, then rinsed and dried, served on a folded napkin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Boil Rice for Curries

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Wash the rice well and soak it while the water comes to a boil.

Cook

  1. Add the rice, salt, and alum to the boiling water.

  2. Boil gently for 10 to 15 minutes.

Drain and serve

  1. Pour the rice through a sieve and rinse with a cup of cold water.

  2. Let it dry in a cool oven or in front of the fire, stirring frequently with a fork.

  3. Serve on a folded napkin.

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.

Explore the science

What each ingredient does

Patna rice
Forms the bulk of the dish; its starch cooks into separate, fluffy grains.

The step that matters

Boil gently. Vigorous boiling agitates and breaks the grains, releasing excess starch and leaving the rice mushy and sticky rather than separate and fluffy.

“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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