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Curried Rice

A simple rice dish flavored with curry powder, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curried Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly.

  2. Mix the curry powder with the cold water.

Cook

  1. Combine the rice, curry mixture, butter, and salt in a saucepan.

  2. Bring to a slow boil, stirring occasionally to prevent sticking.

  3. Once boiling, cover with buttered paper and reduce heat to low.

  4. Cook gently without stirring for 16 to 20 minutes until all water is absorbed.

Serve

  1. Serve the rice without letting it become too soft.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Patna rice
Forms the bulk of the dish, and its starch sets as it absorbs the cooking water.
Butter
Adds richness and helps keep the grains separate and glossy as they cook.
Curry powder
Provides the main spice flavour, which spreads through the water as the rice absorbs it.

The step that matters

Cook gently without stirring. Once the water boils, low heat and no stirring let the rice absorb the liquid evenly. Stirring releases starch and can make the rice gummy, while high heat can scorch the bottom before the grains are tender.

“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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