Recipes > Desserts > Apples with Rice Border

Apples with Rice Border


  • 1/2 pound rice
  • 1 pint milk
  • 1 tablespoonful butter
  • 3 tablespoonfuls sugar
  • grated rind of 1/2 lemon
  • yolks of 2 eggs
  • 12 small tart apples
  • sugar syrup
  • 1 tablespoonful apricot marmalade or fruit jelly
  • currant jelly


Place a saucepan with the rice covered with cold water over the fire, boil a few minutes, drain the rice in a colander and rinse with cold water; then return it to saucepan, cover with the milk and boil till tender and thick; then stir through it carefully the butter, sugar, grated rind and the yolks; next butter a mould (special moulds are made for rice border), fill it with rice and set in a warm place for 10 minutes; pare the apples, remove the cores without breaking the fruit and boil them in sugar syrup with the apricot marmalade or fruit jelly; turn the rice border onto a dish and lay little pieces of currant jelly on top of it; pile the apples high up in the center; reduce the syrup by boiling a little longer and pour it over the apples. Pears, peaches, apricots and cherries the same way. Preserved fruit may also be used.


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Desserts and Salads (1920).

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