The Patna, or small-grained rice, which is not so good as the Carolina for the general purposes of cookery, is the sort which ought to be served with curry. First take out the unhusked grains, then wash the rice in two or three different waters, and put it into a large quantity of cold; bring it gently to boil, keeping it uncovered, and boil it softly for fifteen minutes, when it will be perfectly tender, and every grain will remain distinct. Throw it into a large cullender, and let it drain for ten minutes near the fire; should it not then appear quite dry, turn it into a dish, and set it for a short time into a gentle oven, or let it steam in a clean saucepan near the fire. It should neither be stirred, except just at first, to prevent its lumping while it is still quite hard, nor touched with either fork or spoon; the stewpan may be shaken occasionally, should the rice seem to require it, and it should be thrown lightly from the cullender upon the dish. A couple of minutes before it is done, throw in some salt, and from the time of its beginning to boil, remove the scum as it rises.
Patna rice, 1/2 lb.; cold water, 2 quarts: boiled slowly, 15 minutes. Salt, 1 large teaspoonful.
This, of all the modes of boiling rice, which we have tried, and they have been very numerous, is indisputably the best. The Carolina rice even answers, well dressed, in this way. One or two minutes, more or less, will, sometimes, from the varying quality of the grain, be requisite to render it tender.
(not so good as the preceding one.) Wash the rice thoroughly in several waters, and soak it for an hour; drain and throw it into a large quantity of fast-boiling water. Leave it. uncovered, take off the scum, and add salt when it is nearly done. When it has boiled from fifteen to eighteen minutes, drain it well, heap it lightly in a dish, and place it in a gentle oven to dry.
Rice is of far better flavour when cooked in so much water only as it will absorb; but it cannot then so easily be rendered dry enough to serve with curry, or with curried soups. One pint of rice, washed and soaked for a few minutes, then wiped very dry, and dropped by degrees into five half pints of water, which should boil quickly, and continue to do so, while the rice is being added, and for a minute afterwards, and then placed over the fire, that it may stew very softly for half an hour, or until it is tender, and as dry as it will become without being burned, will be found very good. The addition of a couple of ounces of fresh butter, when it is nearly done, will convert it into a very palatable dish of itself.