Plain Boiled Rice

Plain Boiled Rice is a traditional Anglo-Indian recipe from the 1860s for a for the classic, simple, method of boiling rice in water. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Plain Boiled Rice.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4

Rating:

Tags : CurryVegan RecipesFusion RecipesBritish Recipes

This is a traditional Anglo-Indian recipe redacted from the volume: THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

1.—Boiled Rice.

Wash half a pound or a coonkeeful of rice, and put it to boil in a large quantity of water, over a brisk
fire. Immediately the rice begins to boil, the water will bubble up to the surface of the pot and
overflow, carrying away quantities of scum and impurities. The cover of the pot should now be kept
partially open, and the rice stirred to prevent an entire overflow of the water. On the subsiding of the
water or the bubbling, the fire should be reduced, until it is satisfactorily ascertained that the grains
of rice, without being pappy, are quite soft, when the pot should be removed from the fire and a
quart of cold water be added.

Modern Redaction

Ingredients:

225g rice
1l water
1 tsp salt

Method:

Wash the rice well in severa changes of water then set aside to drain in a sieve.

Place in a large pot with the water and the salt. Bring to a boil over high heat, reduce to a simmer then cover and cook for 15-20 minutes (depending on the rice type), or until the rice is tender.

Drain the rice, place back in the pot, cover and steam the rice to dry for 5 minutes over low heat.

If desired, you can retain the rice cooking water to prepare rice congee.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.