ABSTRACT
PATNA rice is used for curries and savouries, and Carolina rice for sweet puddings. They are cooked quite differently. The plain boiled
rice which is eaten with curry should always be cooked in boiling water on a quick fire and in a very large pan; a little lemon juice should be added to the water, and a handful of salt. After ten minutes' boiling (it should not be boiled till it is sticky), strain it and put a little butter with it, and leave it to dry in a colander on the fire; stir it occasionally wIth a fork.
