Rice

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (32)
First method (Indian)
Second method
For serving
Coralline rice
Curried rice
Tomato rice
Savoury rice
Instructions (16)
First method (Indian)
  1. Pick over and well wash the rice.
  2. Put it into a pan with a pinch of salt, and a liberal allowance of cold water, say, a full quart to 1/2lb. of rice.
  3. Bring this water to the boil gently.
  4. When it boils up the rice should be cooked; now drain off the water.
  5. Return the pan and the rice to the fire for a minute or two, and stir it gently with a fork to get all the grains of rice separate and dry.
Second method
  1. Put into a pan 1/2lb. of rice with sufficient cold water to cover it, and a pinch of salt.
  2. Bring it sharply to the boil, then drain off the rice.
  3. Rinse it well in more cold water.
  4. Return it to the fire with about three pints of boiling water, and cook it steadily for twelve to fifteen minutes.
  5. Turn it into a colander, drain off all the hot water, and pour a little hot water over to rinse it well.
  6. Throw a doubled cloth over the colander and let it all stand for an hour or so by the fire.
Coralline rice
  1. To rice boiled as above add a good piece of butter (2oz. for a good sized dish) melted, with a very little salt, and a goodly proportion of coralline pepper, and toss the rice in this till it becomes of a delicate terra cotta shade.
Curried rice
  1. To 1lb. of boiled rice add a couple of spoonfuls of tomato conserve or purée, and half a pint of good curry sauce; stir this all well together, dry it by the fire for a little, and serve with quartered hardboiled eggs and seasoned watercress.
Tomato rice
  1. Cook the rice in any nice stock (meat or vegetable) with an onion, a bouquet of herbs, a bay leaf, some peppercorns, cloves, and a tiny blade of mace, till cooked.
  2. Take away the herbs, bayleaf, and onion, and mix in the rice about half a pint of tomato purée, conserve, or pulp, and garnish with rings of onion fried a golden brown and crisp, in oil or butter.
Savoury rice
  1. Blanch 1/2lb. of rice, drain and cover with weak white stock of any kind (that made from mutton shank bones is excellent), bring it very gently to the boil, then add a teaspoonful of salt, half as much of sugar, 1oz. minced onion, cayenne to taste, and just as much saffron as will colour it nicely (the best way is to dry a]
Original Text · last edited 4 days ago
Rice.—Almost every cook has his or her own way of boiling this; the two following methods are given from long and successful use. The first is Indian. Pick over and well wash the rice, then put it into a pan with a pinch of salt, and a liberal allowance of cold water, say, a full quart to ½lb. of rice. Bring this water to the boil gently, and when it boils up the rice should be cooked; now drain off the water, return the pan and the rice to the fire for a minute or two, and stir it gently with a fork to get all the grains of rice separate and dry. Or: put into a pan ½lb. of rice with sufficient cold water to cover it, and a pinch of salt; bring it sharply to the boil, then drain off the rice, rinse it well in more cold water, and return it to the fire with about three pints of boiling water, and cook it steadily for twelve to fifteen minutes; now turn it into a colander, drain off all the hot water, and pour a little hot water over to rinse it well; then throw a doubled cloth over the colander and let it all stand for an hour or so by the fire. For rice to be served thus, Patna is the best, as Carolina, though quite as nice to taste, does not look so well. Rice can be served in a variety of ways as an adjunct for all sorts of dishes, e.g., Coralline rice: To rice boiled as above add a good piece of butter (2oz. for a good sized dish) melted, with a very little salt, and a goodly proportion of coralline pepper, and toss the rice in this till it becomes of a delicate terra cotta shade. Curried rice: To 1lb. of boiled rice add a couple of spoonfuls of tomato conserve or purée, and half a pint of good curry sauce; stir this all well together, dry it by the fire for a little, and serve with quartered hardboiled eggs and seasoned watercress. Tomato rice: Cook the rice in any nice stock (meat or vegetable) with an onion, a bouquet of herbs, a bay leaf, some peppercorns, cloves, and a tiny blade of mace, till cooked. Now take away the herbs, bayleaf, and onion, and mix in the rice about half a pint of tomato purée, conserve, or pulp, and garnish with rings of onion fried a golden brown and crisp, in oil or butter. Savoury rice: Blanch ½lb. of rice, drain and cover with weak white stock of any kind (that made from mutton shank bones is excellent), bring it very gently to the boil, then add a teaspoonful of salt, half as much of sugar, 1oz. minced onion, cayenne to taste, and just as much saffron as will colour it nicely (the best way is to dry a
Notes
—