Baked rice with apples and cinnamon – a childhood favorite in Poland!
- 1 cup milk (250ml)
- 1 cup water (250ml)
- 1 cup rice (220g)
- 1 tablespoon butter
- pinch of salt
- 4 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 3/4 pounds apples (800g), about 5
- 2 teaspoons cinnamon
- 2 teaspoons sugar
- 1/2 cup heavy cream, (100g)
- sour cream or greek yogurt to serve on the side (optional)
- Preheat the oven to 350° F (180° C).
- Bring the milk and water to a boil. Reduce the heat to low and add the rice, 1 tablespoon butter, and a pinch of salt. Simmer uncovered, stirring occasionally until the liquid is absorbed. Remove from the heat. Stir in the vanilla and 1/4 cup sugar. Cover and set aside.
- Peel, core, and slice the apples into 1/4 inch slices. Now slice across the apple slices making 1/4 inch pieces. Toss the diced apples with 2 teaspoons cinnamon and 2 teaspoons sugar.
- Grease a medium casserole dish. Add 1/3 of the rice to the bottom of the dish. Top with half of the apples. Add another layer of rice, top with apples, and the final 1/3 of the rice is the top layer. Pour the heavy cream over the top of the layers and top with 3 tablespoons of thinly sliced butter. Sprinkle lightly with more cinnamon.
- Bale 40 – 45 minutes. Serve warm with a dollop of optional sour cream or greek yogurt.
Make sure your casserole dish is deep enough to capture the apple juices that will be boiling away as this bakes. Mine boiled over, so I lost a lot of the nice apple juice. It also made a mess of my oven. Maybe bake it on top of a foil-lined sheet pan just to be safe.
Keywords: Rice with apples