To Boil Rice for Mullagatawny Soups, or for Curries


  • Patna rice, ½ lb.
  • cold water, 2 quarts: boiled slowly, 15 minutes.
  • Salt, 1 large teaspoonful.


The Patna, or small-grained rice, which is not so good as the Carolina, for the general purposes of cookery, ought to be served with currie. First take out the unhusked grains, then wash the rice in several waters, and put it into a large quantity of cold water; bring it gently to boil, keeping it uncovered, and boil it softly for fifteen minutes, when it will be perfectly tender, and every grain will remain distinct Throw it into a large cullender, and let it drain for ten minutes near the fire; should it not then appear quite dry, turn it into a dish, and set it for a short time into a gentle oven, or let it steam in a clean saucepan near the fire. It should neither be stirred, except just at first, to prevent its lumping while it is still quite hard, nor touched with either fork or spoon; the stewpan may be shaken occasionally, should the rice seem to require it, and it should be thrown lightly from the cullender upon the dish. A couple of minutes before it is done, throw in some salt, and from the time of its beginning to boil remove the scum as it rises.

Obs.—This, of all the modes of boiling rice which we have tried, and they have been very numerous, is indisputably the best. The Carolina rice answers well dressed in the same manner, but requires four or five minutes longer boiling: it should never be served until it is quite tender. One or two minutes, more or less, will sometimes, from the varying quality of the grain, be requisite to render it tender