To Boil Rice for Curries, &c. (Soyer's Recipe)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 moderate-sized curries
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Wash the rice well in two waters.
  2. Make 2 quarts of water boiling, and throw the rice into it.
  3. Boil it until three-parts done, then drain it on a sieve.
  4. Butter the bottom and sides of a stewpan.
  5. Put in the rice, place the lid on tightly, and set it by the side of the fire until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking.
  6. Prepared thus, every grain should be separate and white.
  7. Either dish it separately, or place it round the curry as a border.
Original Text
TO BOIL RICE FOR CURRIES, &c. (Soyer's Recipe.) 1348. INGREDIENTS.—1 lb. of the best Carolina rice, 2 quarts of water, 1-1/2 oz. of butter, a little salt. Mode.—Wash the rice well in two waters; make 2 quarts of water boiling, and throw the rice into it; boil it until three-parts done, then drain it on a sieve. Butter the bottom and sides of a stewpan, put in the rice, place the lid on tightly, and set it by the side of the fire until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking. Prepared thus, every grain should be separate and white. Either dish it separately, or place it round the curry as a border. Time.—15 to 25 minutes. Average cost, 7d. Sufficient for 2 moderate-sized curries. Seasonable at any time.
Notes
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