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To Boil Rice for Muelagatwanny Soups, or for Curries

This recipe describes how to boil small‑grained rice for use in soups or curries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Rice for Muelagatwanny Soups, or for Curries

Ingredients

Directions

Prepare

  1. Remove any unhusked grains from the rice.

  2. Wash the rice in two or three changes of water.

  3. Place the rice in a large pot with cold water.

Boil

  1. Bring the water to a gentle boil, keeping the pot uncovered.

  2. Boil the rice softly for 15 minutes until tender.

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
Its starch gelatinises as it cooks in water, setting the grains tender and separate.

The step that matters

Keep the boil gentle. A vigorous boil can break up the grains and make the rice mushy, while a soft simmer lets each grain cook evenly and hold its shape.

“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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