Recipes > Desserts > Rice (with Apples)

Rice (with Apples)


  • 1/2 pound rice
  • 1 quart milk
  • 1/2 teaspoonful salt
  • cinnamon
  • 6 large apples (either greenings, pippins or Baldwin's)
  • sugar
  • lemon
  • pinch of cloves
  • 2 tablespoonfuls butter
  • 5 eggs
  • finely chopped almonds


Parboil the rice in water, drain in a colander and rinse with cold water; then place it over the fire with the milk, add the salt, a piece of cinnamon and boil till tender; transfer the rice to a dish and set it aside to cool; in the meantime pare and cut fine the apples; put them on a soup plate, sprinkle with sugar, a little cinnamon, the grated rind of 1 lemon and the cloves; cover them with another plate and let them stand until the rice is cold; next butter a deep pudding dish and put the apples in the bottom of it; then stir the butter with 2 tablespoonfuls sugar to a cream and add alternately the rice (by spoonfuls) and the yolks of the eggs, a little cinnamon and the finely chopped peel of 1 lemon; add lastly the whites beaten to a stiff froth; spread the rice evenly over the apples, put small pieces of butter over and then sprinkle over some sugar and finely chopped almonds; bake 1 hour in a medium hot oven; serve with or without wine sauce.


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Desserts and Salads (1920).

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