- Yield 4 servings
- 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
- Preheat oven to 350F. Heat 2 tablespoons of the butter in a medium-sized skillet. Add the onion and sauté for 5 minutes.
- 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.
- 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.
- 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).