Curry of Rice

Ingredients

• One cupful of rice
• Two and a-half cupfuls of boiling water
• Two table-spoonfuls of butter
• Two tea-spoonfuls of salt
• Two tea-spoonfuls of curry powder
• One-quarter tea-spoonful of pepper
• One tea-spoonful of minced onion

Method

1. 1

   Wash the rice well, and soak it for two hours in fresh water; then drain.

2. 2

   Place the butter and onion in a stew-pan, and cook until the onion is yellow; add the rice, and stir over a hot fire for five minutes.

3. 3

   Season with the powder, salt, and pepper, stir well, and pour in the boiling water.

4. 4

   Cover and boil rapidly for ten minutes, then set in a very slow heat for forty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 125. The excerpt below is the record exactly as published.

CURRY OF RICE. This dish is appropriate with any kind of fish or meat that has been prepared with a sauce. For a family of six persons, allow One cupful of rice. Two and a-half cupfuls of boiling water. Two table-spoonfuls of butter. Two tea-spoonfuls of salt, 286 THE PA TTERN COOK-BOOK. Two tea-spoonfuls of curry powder. One-quarter tea-spoonful of pepper. One tea-spoonful of minced onion

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