Mr. Crowley’s Rice

Aleister Crowley, prescription known to many as “The Great Beast” and thought perhaps “The Wickedest Man in the World” was an English Occultist, ampoule mystic, ceremonial Magician… and amateur foodie?

See below for Riz Aleister Crowley, a delectable rice dish. Redolent with aromatic herbs and spices, almonds and green pistachios (rendering it a “Poem of Spring”, Crowley raves), it is meant to be eaten with a lovely curry.  This carnal knowledge comes to us courtesy of Professor Jack, who recently conducted some sleuthing in the Crowley Archives at Bird Library, Syracuse University, and generously shared the fruits of his efforts. Should you wish to attempt this recipe in your own kitchen, be forewarned –  volumes and weights are virtually non-existent here; Prof. Jack notes that Crowley appears to have been “… less fond of precise measurements than he was of Sex Magicks and defiling nice carpets.”

18 Responses to “Mr. Crowley’s Rice”

  1. Mer Says:

    Bwaaahaaaa! EAT WHAT THOU WILT. I love it.

    On a related note, here’s a photo of a charming wee supermarket Bun and I drove past somewhere between Auckland and Wellington:


  2. selizabeth Says:

    Clearly, the OTO fruit market is where one should purchase Jordon almonds in bulk, for superior mystical results!

  3. On The Borderland Says:

    This is perfect: I am picturing the comical Mr. Crowley pitching kitchen products using the pose in the photo above…the book could easily be 1,001 Ways to Use Aged Rice.

    I would not let him anywhere near my carpets.

  4. selizabeth Says:

    OTB – I know! I wanted to edit the picture and stick a spatula in one hand, a whisk in the other, and a floppy chef’s hat on his head.
    Sadly, my talents in that area only extend so far, and would not do my “Crowley! Master Chef!” vision justice.

  5. Sam Says:

    I may well make this tonight. It sounds fantastic.

  6. Jack Says:

    Hah, glad you’re all enjoying the recipe! I’ll definitely let the world know if the matching curry recipe ever surfaces…

  7. Tertiary Says:

    Well, you can’t be the Great Beast if you don’t engage all the sensations. Gustatory pleasures are a must!

  8. Hank Says:

    Thank you. Brightened my day with this bit.

  9. Zo Says:

    We need that curry recipe, Jack. If it’s ever found, I propose a Coilhouse dinner next time all three of us are in the same place.

  10. Watcher Says:

    You may watch the C.O.T.O. don’t bring a court case against the the poor food market.

  11. Dave C Says:

    OTO Foodmarket? That’s nothing! In my neck of the woods we have an ‘S+M church’! Sorry I haven’t got a photo…

  12. Chris Chibnall Says:

    Two posts of mine from Lashtal:

    From The Yogic Quest by Richard Boyle, published in the Sunday Times:

    There is, however, one further reference to things Ceylonese in Crowley’s autobiography. While in New York Crowley was recommended by a friend ‘a Singalese joint on 8th Avenue where they made real curry’. Crowley was a Westerner who had a passion for curry. For instance, of the variety he sampled in Singapore he writes: ‘They sting like serpents, stimulate like strychnine; they are subtle and sensual like Chinese courtesans, sublime and sacred, like Cambodian carvings’. Crowley began to frequent this restaurant where he met yet another of his many mistresses – a girl he called The Dog because she appears in one of his poems as the “Dog headed Hermes or Anubis”.

    Some clues, here, perhaps?
    I have tasted some Ceylonian curries (but cooked by Tamils rather than Sinhalese), and they were indeed very hot.


    I’ve learned very recently that Sinhalese curries differ from Tamil curries only in the addition of coconut oil and milk. Tamil curry-powder is very easy to come by in the Asian supermarkets, so to make an approximation to Crowley’s “Glacier Curry”, I’d say do the initial frying in coconut oil, use Tamil Sri Lankan curry-powder, add coconut milk (available in tins) plus additional chillies to taste (the curry-powder will already be pretty hot ). Serve with rice prepared as above!

  13. April Violet Says:

    What a coincidence! I grew up in Crowley, LA, a town that holds an annual rice-themed festival in October.

  14. bookdeviant Says:

    I work in a rare bookshop in London where, until recently we had a first edition of Konx Om Pax; in the back, Crowley had jotted down his plans to open a magickal restaurant in Paris complete with waiters uniforms, how the place would be laid out and a selection of signature dishes. It seems he was constantly looking for new ways to expand…Hell’s Kitchen with the Great Beast anyone?

  15. Chris Chibnall Says:

    I’ve just bought the “Jordan” (ie sugared) almonds.

  16. Mer Says:

    Happy birthday, ya filthy old bastard…


  17. Robert Crow Says:

    April, you’re shitting me that you grew up in Crowley, LA. I grew up in Baton Rouge and used to pass thru Crowley on my way to visit Scarlet Woman Lodge in Austin. I’d always stop, gamble a bit, buy some rice, and inform the locals that their town was founded by Aleister Crowley, the notorious Satanist and renowned chef.

  18. Recipe for Riz Aleister Crowley | Nico Mara-McKay Says:

    […] recipe was posted on Coilhouse, where guest blogger S. Elizabeth dug up found and shared it, I’ve included Crowley’s original instructions below the […]