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Rice for Curry

Rice prepared by boiling, draining, rinsing, and drying, used as a base for 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

Oven, in the book's wordsA warm oven

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly.

Cook

  1. Bring a large pot of water to a boil and add the salt.

  2. Add the rice to the boiling water and cook for 15 minutes, or until the grains break between your fingers.

Drain and dry

  1. Drain the rice in a wire sieve and rinse with more boiling water to remove excess starch.

  2. Place the rice in a warm oven or in front of the fire to dry, tossing occasionally with a fork to keep the grains separate.

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

Patna rice
Its starch cooks into the bulk of the dish, and rinsing and drying keep the grains separate and fluffy.

The step that matters

Drying the rice with occasional tossing. Surface moisture and loose starch make cooked grains stick together. Drying the rice and tossing it with a fork lets steam escape and keeps the grains separate.

“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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