Curried Rice is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of boiled rice that's finished by frying in butter flavoured with curry paste. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Rice.
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This is a classic recipe for a Victorian version of Curried Rice that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 301.— CURRIED RICE.
Boil a pound of rice as indicated in No. 227 ; fry it in a stew pan or saucepan, with a little fresh butter and a spoonful of Captain White's excellent curry paste; stir lightly together, and serve hot.
Thoroughly wash the rice in a colander under plenty of cold, running, water to remove the excess starch. In the meantime, bring 2l of lightly-salted water to a boil, add the rice and cook for about 20 minutes, or until the rice is just tender.
Turn into a sieve and allow to drain then combine the butter and curry paste in a frying pan. Add the coked rice and fry gently until coated by the curry butter. Serve hot.
