Rice

Ingredients

• 6oz. or 8oz. of Patna rice
• a good quantity of fast boiling water (a gallon is none too much)

Method

1. 1

   Well wash the rice in two or three cold waters, then put it in a large pan with boiling water and keep boiling hard for about fifteen minutes.

2. 2

   Test by pressing a grain; if it rubs to powder, pour off into a colander.

3. 3

   Drench with cold water, return to the hot stewpan, cover with a doubled cloth, and let dry near the fire for half an hour or more until every grain is separate.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.

Rice is a factor in curry that may not be over- looked, and I give here the regular native cook’s recipe. Well wash in two or three cold waters 6oz. or 8oz. of Patna rice, then put it on in a large q>an with a good quantity of fast boiling water (a gallon is none too much)

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