Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Anyone desirous of doing Indian cookery should first of all master the art of cooking rice. The word “curry” evokes memories of a snowy mound of rice, each grain separate from the others, soft and yet quite dry—when prepared by an Indian cook. In England we often get rice served with curry which is more in the nature of a pudding—sodden and mushy. In all rice-growing countries we find that the method of boiling rice is much the same: a plentiful amount of water, well salted, water on the full boil, exact timing, and pouring cold water over the rice after it has been removed from the hot water and put on a sieve.

The following method gives the best results: Wash the rice thoroughly in cold water so as to free it from all loose starch which tends to thicken in boiling and so clogs the rice. Salt should always be added to the boiling water, as otherwise the rice will be insipid and tasteless. Put 1 cupful of Patna rice in a large saucepan of boiling salted water, and from the minute the water is again on the full boil allow exactly 13 minutes. Then put the rice on a sieve, pour a jug of cold water over it, let it drain well and toss lightly with a fork before serving to break up any lumps. Every grain will be separate, dry and quite hot.