2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) flour
2 tsp curry powder
2 cups (500 ml) milk
1 tbsp Patna rice
salt and pepper
3 tbsp single cream
3 tbsp (25 g) flour
2 tsp curry powder
2 cups (500 ml) milk
1 tbsp Patna rice
salt and pepper
3 tbsp single cream
method
1. Melt the butter in a saucepan, add the flour and curry powder, and fry very gently for 3-5 minutes without hardening the flour.
2. Gradually add the milk, heat to boiling point, and simmer for 5 minutes, stirring all the time.
3. Meanwhile, cook the rice in boiling water until tender.
4. Drain, and add to the hot soup.
5. Season to taste.
6. Remove the soup from the heat and stir in the cream
2. Gradually add the milk, heat to boiling point, and simmer for 5 minutes, stirring all the time.
3. Meanwhile, cook the rice in boiling water until tender.
4. Drain, and add to the hot soup.
5. Season to taste.
6. Remove the soup from the heat and stir in the cream
serving amount
serves 4
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