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Rice for Curry

Rice cooked in boiling water for use in curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rice for Curry

Rice for Curry

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the rice

  1. Rinse 1 pound of Patna rice in cold water.

  2. Place the rinsed rice in a stew pan with enough cold water to cover it.

  3. Add a pinch of salt to the water.

  4. Bring the rice to a boil.

Cook and dry

  1. Strain the rice.

  2. Wash the strained rice in cold water.

  3. Add the rice to 3 quarts of boiling water.

  4. Cook the rice for 12 to 15 minutes.

  5. Strain the cooked rice into a colander.

  6. Pour a little hot water over the rice.

  7. Cover the rice with a cloth.

  8. Let the rice dry in the colander for 2 to 3 hours.

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
Forms the main body of the dish, cooking into separate, fluffy grains as it absorbs water.

The step that matters

Washing the strained rice in cold water. Rinsing after the first boil removes surface starch, which helps the grains stay separate instead of clumping together.

“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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