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To Boil Rice for Mullagatawny Soups, or for Curries

This recipe describes how to boil rice for use in Mullagatawny soups or curries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Rice for Mullagatawny Soups, or for Curries

Ingredients

Directions

Prepare

  1. Rinse the rice under cold water until the water runs clear.

  2. In a pot, combine the rinsed rice with 2 cups of water.

Cook and serve

  1. Bring to a boil, then reduce heat to low and cover.

  2. Cook for 15-20 minutes until the rice is tender and water is absorbed.

  3. Fluff the rice with a fork before serving.

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 main body of the dish, with starch that sets as it cooks and absorbs water.

The step that matters

Cover and cook on low heat without lifting the lid. Once the water boils, low heat and a tight cover let the rice absorb the water and steam evenly. Lifting the lid lets steam escape, which can leave grains unevenly cooked.

“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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