Boil the rice in milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve.
Time: 1/2 hour to boil the rice separately; 1/2 to 1 hour with the apple.
Seasonable from August to March.