| 释义 |
Patna|ˈpætnə|
The name of a district in north central Bihar, India, used attrib. in Patna rice, a small-grained rice, used principally in curries and other savoury dishes. Also ellipt.
1845[see Carolina]. 1861Mrs. Beeton Bk. Househ. Managem. 473 Well wash 1 lb. of the best Patna rice. 1868M. Jewry Warne's Model Cookery 75/2 One and a half pound of whole Carolina or Patna rice. 1888Kipling Story of Gadsbys 48 A spattering gale of Best Patna... Throws half-a-pound of rice at G. 1902‘Ketab’ Indian Dishes for Eng. Tables 3 Patna rice is the best for boiling and should increase in boiling to about three times its bulk when raw. Good Patna rice has fine, rather long grains, and should be of a pale straw colour when rubbed to remove the dust. 1948Good Housek. Cookery Bk. 400 For plain boiled rice, curries, risotto, and such dishes, in which the aim is to keep the grains separate, the Indian varieties of rice, such as Patna and Burma, are best. 1952F. White Good Eng. Food ii. vi. 145 Wash 1/4 lb. of Patna rice. 1960E. David French Provincial Cooking 97 The long-grained rice which we call Patna is usually known in France as riz caroline. 1965Guardian 6 Aug. 6/1 Long thin Patna for its dry separate grains to accompany curries. 1970Simon & Howe Dict. Gastron. 327/1 What we call Patna rice is Patna seed type. Very little of so-called Patna rice comes from Bihar, but the name is reserved for good quality long grain rice. |