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7. How to Prepare Rice for Curry.
Wash your rice, so as to have
it thoroughly clean, and
then cover it to excess with either
cold or boiling water,
and place upon a brisk fire, either
covered or uncovered.
The main point to be considered is,
neither to under- nor to
over-do the boiling. Test the rice
now and again by press-
ing a grain or two between the finger
and thumb. As
soon as the "bone in it" disappears,
and neither sooner
nor Later, pour in a quart of cold
water, and strain or
pour off what the Hindoos call the
" cunjee water," which
can be used for making a meager soup.
Then place the
rice in a colander in the oven for
a few minutes, or drive
off the superfluous moisture by placing
the pan, shaken
occasionally, on the fire for a short
time ; your rice will now,
be in free separate grains. To whiten
it, a squeeze of lemon
or a pinch of alum added during the
boiling stage will suffice.
Always use the thick broad-grained
rice for boiling. The
slender-grained varieties are the
best for puddings and sweets.
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