Jan 30 2009

Macro Recipe: Juicy Apple Rice Squares

Published by at 10:03 pm under Macrobiotic,Recipes,Republished

One of the greatest joys to be garnered from exploring new kinds of diets is that by removing certain options from play, fascinating new combinations will emerge.

Here is a really fun and interesting and delicious completely Macrobiotic recipe from the out-of-print book Macrobiotic Desserts by Sandra Lynn Shuman.  (I have a hand-me-down-photocopy of the manuscript).



Apples and Rice Bowl 2 by Timothy Jones - http://www.timothyjonesfineart.net

  • 1 cup short grain brown rice
  • 4 cups waters
  • 1/2 tsp. sea salt
  • 2 cups firmly packed dried apples
  • 3 1/3 cups apple juice
  • 1/2 tsp. arrowroot
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 cup almonds


Wash rice.  Combine rice in a pot with water and salt.  Cover and start cooking on a low flame, gradually increasing heat from low to high.  When water starts to boil, reduce heat to a medium low flame and cook until the water has been absorbed and the rice is creamy.

Place apples and 3 cups of the apple juice in a medium saucepan.  Bring to a boil and simmer until the apples are very soft, about 1 hour and 15 minutes.  Then dilute arrowroot in remaining 1/3 cup of apple juice along with the cinnamon and nutmeg; add to the apples.  Cook 5 minutes more, stirring often.

Add apple mixture to cooked rice and mix well.  Place in an oiled baking dish approximately 10 1/4″ x 2″.  With a very sharp knife, thinly slice the almonds and sprinkle them on top of the rice.

In a preheated 350º oven, bake it on the lower shelf for 30 minutes.

Let it sit at room temperature for at least 2 1/2 hours before serving.

Painting used in this article is “Apples and Rice Bowl” by Timothy Jones

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