Scuttlerice


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Saltrice and scuttle taste great together and many native recipes use this combination. This is a bit of an Imperial twist on the native recipe.

Boil a pot of water and add about four handfuls of saltrice. Remove from heat and simmer until the water is gone and the rice is soft.

Scoop the rice into a baking container. Chop two or three handfuls of olives and three or four peppers and stir them into the rice.

Add enough scuttle to cover the top and grate enough of a hard cheese (I prefer eidar, but it is your choice!) to cover the top again.

Place it in the oven at medium heat until the scuttle and cheese have fully melted.

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