Polish baked rice with apples, cinnamon and sour cream: a sweet dinner
A sweet dinner from a Polish childhood: creamy rice cooked in milk, layered with apples stewed in butter with sugar and cinnamon, sour cream with an egg yolk on top, twenty minutes in the oven. Soft apples, lightly browned rice, the whole thing smells like apple pie. Four portions from ingredients you almost certainly have at home.
Your own work in that: 15 min.
- Rice cooking 20 min
- Apples 15 min
- Baking 20 min
Step by step
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Cook the rice in milk
Rinse the rice. Bring the water to the boil with a pinch of salt, add the rice and cook 5 minutes, until most of the water is absorbed. Pour in the milk, add the butter and vanilla sugar, simmer covered over low heat 15 minutes, stirring every few minutes, until the rice is tender and creamy. Set aside.
Ingredients: 250 g rice · 500 ml milk · 300 ml water · 20 g butter · 1 tbsp vanilla sugar · 1 pinch salt
TipWater first, then milk: rice in milk alone catches on the bottom and the milk boils over. A few minutes in water opens the grain; the milk does the rest.
Water, then milk, creamy in 20 minutes
Stew the apples
Peel and core the apples and cut into 1 cm slices, splash with lemon. Melt the butter in a pan, add the apples, sugar and 1½ tsp cinnamon and stew over medium heat 8–10 minutes, stirring, until soft but not collapsed. Heat the oven to 180 °C.
Ingredients: 800 g apples · 30 g butter · 3 tbsp sugar · 2 tsp cinnamon · ½ pcs lemon, juice
TipTart apples balance the sweetness of the rice, and firm varieties hold their shape. Soft cooking apples such as Bramley collapse into purée: tasty too, but you lose the layers.
In butter with sugar and cinnamon, until soft
Layer
Butter the baking dish. Half the rice on the bottom, all the apples with their pan juices on top, the rest of the rice over that, levelled.
Ingredients: 150 g sour cream, 18 % · 1 pcs egg yolk · 1 tbsp sugar · 10 g butter
Rice, apples, rice
Top with sour cream
Mix the sour cream with the egg yolk and sugar, spread over the top. The yolk makes the topping set and brown instead of soaking in.
Sour cream with yolk on top
Bake
Bake 20 minutes at 180 °C, until the top is golden at the edges. For the last 3 minutes you can switch on the top element for deeper colour.
Twenty minutes, golden edges
Serve warm
Wait 5 minutes, serve with a spoon, dust with the rest of the cinnamon. Warm it is dinner; cold from the fridge the next day, a very decent afternoon snack. Keeps 2 days in the fridge; reheat covered.
Warm, dusted with cinnamon
Before you start
With raisins and walnuts
A handful of raisins soaked in hot water among the apples, a spoon of chopped walnuts on top before baking.
With curd cheese
Stir 200 g curd cheese mashed with a fork into the rice: more filling, closer to a cheese bake.
Without an oven
Serve unbaked: hot rice, apples from the pan on top, a spoon of sour cream, cinnamon. Almost half an hour quicker, a similar flavour.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
