Rice-Stuffed Apples

  • Yield 4 servings

Serve these stuffed apples as an appetizer at your next party.

U.S. Apple Association


3 tablespoons butter, divided
1 medium onion, chopped
1 1/4 cups water
1/2 cup uncooked rice
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup raisins
4 large baking apples
1/4 cup 100% apple juice or cider


  1. Preheat oven to 350F. Heat 2 tablespoons of the butter in a medium-sized skillet. Add the onion and sauté for 5 minutes.
  2. Stir in the water, rice, allspice and ginger. Bring to a boil, reduce the heat, andcover the skillet. Simmer for 20 minutes or until the rice is tender but not soft. Stir in the raisins.
  3. Core the apples, leaving about 1/4 inch of flesh at the bottoms. Scoop out approximately 1/4 inch of flesh from the centers. Chop and add to the rice mixture. Place the apples in a baking dish and spoon the rice stuffing into and on top of the apples. Add apple juice.
  4. Cut the remaining tablespoon of butter into small pieces and dot over the rice mixture. Cover loosely with aluminum foil. Bake for 45 minutes. Serve hot.

Tip: Make a quick variation of this dish by using leftover cooked rice (jasmine is wonderful) and cooking the apples in the microwave on HIGH for 3 to 4 minutes per apple. Serve as a light lunch or as a vegetable and grain side dish with roast chicken or pork.


Reprinted with permission from Olwen Woodier’s The Apple Cookbook (Storey Books, 2001), courtesy of the U.S. Apple Association



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