Rice for Curries
Ingredients
Directions
Prepare
Wash the rice thoroughly.
In a saucepan, add the rice, boiling water, and salt.
Boil
Boil rapidly for 15 minutes.
Test a grain; if it crumbles, it's done.
If not, boil a few minutes longer.
Drain and dry
Strain the rice in a colander and pour cold water over it to separate the grains.
Return the rice to a dry saucepan and shake over the fire for 1 minute.
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
- Its starch gelatinises as it boils, becoming tender while the long grains stay separate and fluffy.
The step that matters
Pouring cold water over the drained rice. Rinsing removes loose surface starch that would otherwise make the hot grains clump together and turn gummy.
“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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