Kedgeree (6)

Ingredients

• 1| teacupfuls of well-washed rice
• four cardamoms
• I teaspoonful of cloves
• | table-spoonful of coriander-seeds
• loz. of butter

Method

1. 1

   Boil rice with spices for 15 minutes, then add dal and boil for 5 more minutes.

2. 2

   Drain, mix in butter and salt, and keep warm before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 180. The excerpt below is the record exactly as published.

four cardamoms, and sufficient small sticks of cinnamon to flavour. Stir well to thoroughly incorporate the several ingredients, pour over only sufficient water to Fig. 997. Kedgeree. cover, put on the lid, which should fit closely, place the pan on a slow fire, and cook until the water is all absorbed, reducing the heat gradually. Great care must be taken not to let the rice burn, which can be easily prevented by giving the pan an occasional toss. Turn the whole, when done, out on to a hot dish, strew over a few fried onions, adding a little saffron or turmeric to the rice and dill at the time of frying to give it a good yellow colour. The flavour of the dish is in no way affected, but the appearance is more attractive. Garnish with boiled rice and croutons of fried bread (see Fig. 997), and serve very hot. (6) Put in a saucepan 1| teacupfuls of well- washed rice, four cardamoms, I teaspoonful of cloves, | table-spoonful of coriander-seeds, and a sufficient quantity of cold water ; boil the rice for fifteen minutes, then put in ^ teacupful of well- picked dal, and boil for five minutes longer. Drain off all the water, put in loz. of butter

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