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Plain Rice to Be Eaten with Currie

Rice cooked and baked with paper, served plain with curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plain Rice to Be Eaten with Currie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Wash the rice thoroughly until clean.

  2. In a pot, bring boiling water to a simmer and add the rice.

  3. Cook until three-quarters done, then strain and rinse in several waters until free from slime.

  4. Drain the rice in a large sieve.

Bake

  1. Once dry, place the rice in a stewpan with paper and cover it.

  2. Bake in a moderate oven at 350°F (175°C) for 1.5 hours, or longer for larger quantities.

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

Rice
Forms the bulk of the dish, absorbing water and softening into tender grains as it cooks.

The step that matters

Rinsing until free from slime. Rice carries surface starch that makes grains stick together and turn gummy. Rinsing in several changes of water washes this starch away, so the grains cook up 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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