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Rice for Curry

Rice prepared by washing, soaking, boiling, and draining for use in curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice for Curry

Rice for Curry

Ingredients

Directions

Prepare the rice

  1. Wash the rice in several changes of water.

  2. Soak the rice in cold water for 30 minutes.

  3. Strain off the water.

Cook

  1. Place the rice in a saucepan.

  2. Add enough water to cover the rice by 2 inches and a little salt.

  3. Boil over high heat until the rice is tender.

  4. Remove from heat.

  5. Add 1 cup of cold water.

  6. Shake the pan gently.

  7. Strain the rice.

  8. Cover with a cloth.

  9. Let it sit 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Provides the starch that cooks into the grains and forms the body of the dish.
Water
Hydrates the rice starch so the grains soften and cook evenly.

The step that matters

Boil over high heat until the rice is tender. Too little water or too low a heat leaves grains hard or scorched on the bottom. Rice needs enough liquid to absorb fully while the starch gelatinizes and the grains soften.

“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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