To Boil the Rice

To Boil the Rice is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic but relatively simple dish of boiled rice that's intended to be served with Hannah Glasse's recipe for a curry. The full recipe is presented here and I hope you enjoy this classic British version of: To Boil the Rice.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : British Recipes

This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.

Original Recipe

To boil the rice.


PUT two quarts of water to a pint of rice, let it boil till you think it is done enough, then throw in a ſpoonful of ſalt, and turn it out into a cullender ; then let it ſtad about five minutes before the fire to dry, and ſerve it up in a diſh by itſelf. Diſh it up and ſend it to table, the rice in a diſh by itſelf.

Modern Redaction

This is a very simple recipe for a boiled rice, that, from the title and it's position in the book is clearly intended to be served with Glasse's recipe for an Indian-style curry.

Ingredients:

2l water
350g long-grain rice
2 tsp salt

Method:

Wash the rice thoroughly then drain and place in a cooking pot with the salt and water. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until the rice is tender.

Drain the rice, place in a heat-proof dish then set in an oven pre-heated to 180°C and bake for about 5 minutes to dry the rice. Fluff with a fork and serve hot.

Find more Hannah Glasse Recipes Hereand more Traditional Georgian Recipes Here.