CookEat Recipe
Boiled Rice Malay for Curries
Plain rice partly boiled in salted water, drained and gently dried in a colander with the grains kept separate.
Method
Steps
Step 1
Wash the half pound of dry white rice in three successive changes of fresh water and drain through a sieve. Bring plenty of separate clean water to a boil in a saucepan and add the teaspoon of salt.
Step 2
Add the washed rice and boil for about twelve minutes as a guide, until roughly three-quarters cooked and approaching tenderness. Drain thoroughly without crushing the grains.
Step 3
Heat a conventional oven to 120 Celsius. Transfer the hot drained rice to an all-metal oven-safe colander set over an oven-safe tray. Place in the oven with its door closed and dry gently for about ten minutes, frequently loosening the grains with a fork. Check that the grains are fully tender, separate and no longer wet; continue gently as needed without browning or hardening them. Use promptly as required.
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