The following is different from that adopted generally in England,
but was followed by an old Indian officer when here, and found to
answer perfectly well; but the object to be accomplished is, that the
rice should be well done, as white as possible, and perfectly free
from water: the rice used should be Patna; the Carolina, though much
whiter, is not so good either for Curry or Mulga-tawney.
Take a pound of Patna rice, have the same well washed, looking over
each grain for small stones, husks, &c. then put the rice into a
saucepan, and pour thereon boiling water, put on the cover, and let
the saucepan remain off the fire about a quarter of an hour; in that
time, if the water was full boiling, the rice will be sufficiently
softened for use; pour the water off, and to dry the rice, set it
over the fire for a couple of minutes, stirring it well during the
time with a fork. Proceeding as above the rice will be as dry and as
well cooked as that prepared by the natives in the East Indies; great
care to be taken that it does not become hard by the heat.
Another way of boiling the rice is, to soak it an hour in cold water,
then put it into a saucepan and cover it with hot water, adding one
tea-spoonful of salt to every tea-cup full of rice. Place it over the
fire, and when it has boiled about ten minutes, the water should be
poured off. Then cover the saucepan close down, and let it stand by
the fire for a few minutes, when the rice will become dry, and fit to
serve up with your curry.