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Plain Rice to Be Eaten with Currie

A simple rice dish cooked and baked, served with curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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.

Parboil and rinse

  1. Pick and wash the rice thoroughly.

  2. Put the rice into boiling water and let it simmer until three-quarters cooked.

  3. Strain the rice and wash it in several waters until free from slime.

  4. Drain the rice in a large sieve and let it dry.

Bake

  1. Place the dry rice in a stewpan with some paper and cover it.

  2. Set the stewpan in a moderate oven at 350°F (175°C) for one and a half hours, or longer if you have a larger quantity.

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
Starch that absorbs water and softens as it cooks, giving the grains their tender texture.

The step that matters

Rinsing the parboiled rice until free of slime. Rinsing removes surface starch that would make the grains stick together. Drying the rice well before baking keeps the grains separate instead of steaming into a clump.

“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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