RICE, CURRIED
Boil a teacupful of well-washed rice in two breakfastcupfuls of water, and let the rice absorb all the water; put a cloth in the saucepan, and stir up the rice occasionally with a fork till the grains become dry and separate easily the one from the other. Now mix it up with some curry sauce, make the whole hot, and send it to table with a few whole bay-leaves mixed in with the rice. Only sufficient curry sauce should be added to moisten the rice--it must not be rice swimming in gravy; or you can make a well in the middle of the boiled rice and pour the curry sauce into this.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
