Marmalade Rice Cups Recipe

Instructions

Pour into small timbale molds sufficient cooked rice to nearly fill them; allow them to cool and with a sharp-pointed spoon scoop out the center of each (this rice may be used for rice cakes or muffins), unmold and place in a baking pan, brush over the cups with melted butter and crisp in a hot oven for ten minutes until well browned.
Mean- while prepare a rich orange marmalade by peeling six oranges, boil this rind in water for two hours, changing the water three times to remove a little of the bitter taste, cut the orange pulp in small pieces and take out the seeds, adding the cooked rind sliced in chips.
Boil the weight of the oranges in sugar with a half pint of water to form a clear syrup, stir in the rind and pulp and boil for thirty minutes until rich and thick.
Pour this while hot into the warm rice cups and serve accompanied by a custard sauce.