No. 50 Rice, How to Boil for Curries
Take an enamelled saucepan to hold four quarts, and fill it three-quarters full of fresh water, and let it boil. During the time the water is boiling, soak two pounds of rice (white) for three minutes in cold water; then strain off the water, and put the rice in the pan that is boiling, and stir for two minutes, and cover it up. When boiling put in a spoon, and take out some rice and feel it with your finger. If it is done drain off all the water, and place the pan near a hot oven till wanted.
Must not let it be overdone. If it is overdone and nearly soft, just drain the boiling rice water, and add a few cups of very cold water. Stir it, and drain again, and set by the fire or on hot oven for a few minutes, and you will find each grain separate. Boiled rice ought to have each grain separate.
N.B.—The rice I have seen in England they call it “Patcha Areysi,” used for rice cakes, etc., in India and Ceylon, etc. I mean the rice taken out the shell without boiling the paddy. The rice taken out the shell, called “Sothareysigal,” as follows, of Rangoon, Chittagong, Bengal, etc., etc.:—
Samba.
Muthoo Samba.
Mollagoo Samba.
Oosi Samba.
Collundha.
Bangalam.
Cara.
Vallareysee.
Masareysi.
Waddakathy Samba.
And several other native names too numerous to mention. The above all good for eating after boiled.