Curried Rice

Ingredients

• 1 teacupful of Patna rice
• 1 teacupful of boiling water
• 1 dessert-spoonful of curry powder
• half an ounce of butter
• 2 tablespoonfuls of stock

Method

1. 1

   Throw the rice into the boiling water, put on the lid, and let it boil for 20 minutes.

2. 2

   Blend the curry powder and butter together, and let it cook for 20 minutes in the stock.

3. 3

   If not quite smooth, strain it, stir it into the rice, and let it stand at the side of the fire for 15 minutes.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 30. The excerpt below is the record exactly as published.

Curried Rice. 1 teacupful of Patna rice to 1 teacupful of boil- ing water, 1 dessert-spoonful of curxy powder, half an ounce of butter. Tbi’ow the rice into the boiling water, put on the lid, and let it boil 20 minutes. The rice ought then to be cooked, and each grain dry and separate. Blend the cmuy powder and butter together, and let it cook for 20 minutes in 2 table- spoonfuls of sto

Cook this with the app: pantry check, scaling, and the assistant.