Polish Rice with Apples (Ryz z Jablkami)

Side view of rice with apples slice on top of white plate.

This lightly sweetened baked rice with apples and cinnamon is a traditional Polish autumnal dish, easy to make and delicious. It consists of layers of cooked vanilla flavoured rice and stewed apples topped with sweetened sour cream.

Course Breakfast, Dessert, Lunch

Cuisine Polish, vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 319kcal

Author Monika Dabrowski

Equipment

Small oven dish (23cm/9’’ x 16cm/6.5’’)

Ingredients

For the rice mixture

¾ cup rice rinsed
1½ cups+1tbsp water for boiling the rice
⅙ teaspoon fine sea salt
5 tablespoons milk any
1¼ tablespoons sugar
1 tablespoon butter plus a little for greasing the oven dish
2 teaspoons vanilla extract

For the apple mixture

4 apples sweet variety
1½ teaspoons lemon juice plus zest of 1 lemon
2 teaspoons sugar or to taste
⅔ teaspoon cinnamon
⅙ teaspoon nutmeg

For the topping

½ cup sour cream at room temperature
1 tablespoon sugar
Cinnamon for sprinkling on top

US Customary - Metric

Instructions

Boil the rice. Place the rice in a saucepan along with the water and salt, cover and bring to the boil then lower the heat and simmer until all the water has been absorbed, stirring occasionally.
Remove from the heat, add the milk, butter, vanilla extract and 1¼ tablespoons of sugar and stir thoroughly. Set aside.
Cook the apples. Core, peel and coarsely grate the apples. Place in a saucepan along with 2 teaspoonfuls of sugar, cinnamon, nutmeg and lemon juice, stir, cover and bring to the boil. Lower the heat and gently cook the apples for about 10 minutes until softened stirring occasionally.
Remove from the heat, stir in the lemon zest and set aside.
While you wait for the rice and apples to cook preheat the oven to 350 F/180 C/fan 160/gas mark 4.
Assemble the dish. Grease a small oven dish (23cm/9’’ x 16cm/6.5’’ or equivalent) with butter. Cover the bottom of the dish with half of the rice mixture and smooth out the top.
Place the apple mixture on top (along with the juices) and smooth out. Cover with the remaining rice.
Make the topping by combining the sour cream with 1 tablespoon of sugar. Spread the mixture over the top of your rice and apples and sprinkle with a little cinnamon.
Bake in the centre of the oven for 25 minutes. Remove from the oven, set aside for 5 minutes then serve.

Notes

Once you’ve grated the apples it's best to cook them immediately.
To save time boil the rice and cook the apples simultaneously.
Adjust the amount of sugar to your taste.
Best eaten hot, on the day it’s made.
Leftover rice and apples can be covered and refrigerated for up to 3 days.
Not suitable for freezing.

Nutrition