Recipes > Desserts > Rice Radetzky

Rice Radetzky


  • 1/2 pound rice
  • 1/2 teaspoonful salt
  • 1/2 tablespoonful butter
  • 4 tablespoonfuls sugar
  • juice of 1 orange and 1 lemon
  • 3 tablespoonfuls rum
  • fruit marmalade
  • whites of 3 eggs
  • vanilla
  • finely chopped almonds


Put the rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, cover with water, add the salt and boil till done and thick; in the meantime melt the butter and add sugar; stir this over the fire till light brown; then add 3 tablespoonfuls boiling water and the juice; let it boil up, add the rice and let it remain a little longer over the fire; remove from the fire, mix it with the rum and put it on a glass dish in layers with fruit marmalade between it; let the last layer be rice; cover with the whites beaten to a froth, sweeten with sugar and flavor with vanilla; sprinkle over some finely chopped almonds, set it for a few minutes in oven, to take color, and serve when cold.


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Desserts and Salads (1920).

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