Rice for Curry
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 81. The excerpt below is the record exactly as published.
Rice for Curry. — To boil rice for curry properly, wash the rice very thoroughly in several waters until the water cease to become cloudy or change colour. Throw the rice into sufficient boiling water to more than cover it ; boil for about 10 minutes
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