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Plain Boiled Rice for Curries
Plain Boiled Rice for Curries is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method of boiling rice to accompany curries. The full recipe is presented here and I hope you enjoy this classic British version of: Plain Boiled Rice for Curries.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryBritish Recipes
This is a classic recipe for a Victorian version of Plain Boiled Rice for Curries that's derived from the chef, Charles Elmé Francatelli's 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 227.—PLAIN BOILED RICE FOR CURRIES.
Wash the rice thoroughly in several waters, and put, say a pound, to boil in three quarts of cold water, with a little salt; allow it to boil gently until in each grain of rice may be seen the division which is effected in the course of boiling, and which gives the grains of rice when done the form of the letter
x: the rice must then be drained upon a sieve, covered with a napkin, and placed in the screen to dry, care being taken to move it lightly with two clean forks, in order to prevent the grains from sticking together, and becoming clammy. Well-cooked rice for curries, must be thoroughly done, and present a perfectly white and light appearance.
Modern Redaction
Ingredients:
250g rice (about 60g per person)
Method:
Thoroughly wash the rice in a colander under plenty of cold, running, water to remove the excess starch. In the meantime, bring 1.5l of lightly-salted water to a boil, add the rice and cook for about 20 minutes, or until the rice is just tender.
Turn into a sieve and allow to drain then fluff with a fork before turning into a bowl and serving.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.
