Rice—Curried

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 4 oz. Patna rice
  • 2 shallots, finely chopped
  • oz.

Method

Pick over, wash, drain and dry the rice thoroughly. Fry the shallots slightly in hot butter, sprinkle in the curry powder, cook for a few minutes, then add the rice and cook and shake well over the heat. Now add the tomato skinned and cut into dice, the stock, cream and sauce, season to taste with salt, pepper, mace and nutmeg, and cook gently until the rice is tender, adding more stock or sauc