Recipes > Desserts > Rice Scallop

Rice Scallop


  • 1/2 pound rice
  • 1 quart milk
  • 1/2 teaspoonful salt
  • butter
  • 10 large apples
  • 2 tablespoonfuls finely cut citron
  • 1/2 cup well cleansed currants
  • 1/2 cup sugar
  • 1/2 cup currant jelly or fruit marmalade


Place a saucepan with the rice and cold water over the fire, boil 5 minutes and drain in a colander; return rice to saucepan, add the milk, salt, a small piece of butter and boil till rice is soft and thick; pare, core and slice fine the apples, put them in a saucepan with 1 tablespoonful butter, the citron, currants, sugar and stew slowly until apples are soft; add the currant jelly or fruit marmalade and set aside to cool; butter a pudding dish, put in a layer of rice and over it a layer of apples; continue in this way alternately with rice and apples till all are used; let the last layer be rice; put little pieces of butter all over the top of rice and bake 3/4 hour; serve either hot or cold.


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Desserts and Salads (1920).

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