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Curry, to Boil Rice For

Patna rice is the correct rice to use for curries, but it cannot always be obtained. The thing to be attended to is to have each grain of rice distinct and unbroken, and at the same time quite tender. This can be attained quite as easily with Carolina as with Patna rice, but the former will require boiling a few minutes longer than the latter. Wash the rice in several waters, and, after removing every discoloured and unhusked grain, boil it in plenty of cold water. This is the secret of having the rice whole. The water will keep the grains separate. Leave the saucepan uncovered. Bring the water slowly to a boil. Shake the pan occasionally to prevent burning, but do not stir the rice at all. When it has simmered gently for twenty or twenty-five minutes it will most likely be tender. Patna rice will not require so long. Drain it in a colander, and let it dry gently before the fire. Serve it round the curry. Probable cost, 4d. per pound. Sufficient, half a pound of rice for a moderate-sized dish of curry.