4235 Riz au Currie—Curried Rice

For Eggs, Fish and Chicken and for Serving on its own

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 1 large tbs chopped onion in 50 g (2 oz) butter and add 1 tsp curry powder and 250 g (9 oz) picked but not washed Patna rice. Mix on the stove until the rice is well coated with the butter and curry powder, then moisten with 5 dl (18 fl oz or U.S. cups) White Bouillon. Cover with the lid and cook in the oven for 18 minutes.

When cooked, separate the grains with a fork adding 50 g (2 oz) butter.