Polish Rice with Apples (Ryz z Jablkami)

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

Baked rice with apples is a Polish classic, popular when apples are in season, especially with children. There are no strict rules as to what meal it belongs to so it can be served for dessert or supper, snack in-between meals or even breakfast.

In our house it was usually made for supper (no one back then worried about giving their children sugar before bed:).  As a child it was one of my favourite dishes my mum cooked – sweet, comforting and so much better than ‘grown-up’ food (usually including some form of vegetables)!

Because rice with apples is such a popular dish there are endless ways of cooking it.  Some versions come without the sour cream topping, others recommend boiling the rice in milk rather than water. 

My version of Polish baked apple rice pudding consists of 2 layers of soft, lightly sweetened vanilla flavoured rice separated by a layer of delicious, stewed apples with cinnamon.  The sour cream topping prevents the top layer of rice becoming dry in the oven.

Rice with apples ingredients and substitutions

• Rice: This dish is traditionally made with white rice, but brown will work too if you boil it until quite soft.
• Apples: I recommend using sweet rather than sour tasting apples, but the choice is yours. (For me personally Braeburn apples (sweet) work better than Granny Smiths). If using tart apples omit the lemon juice and add more sugar (to taste).
• Sour cream: Use a full fat or reduced fat variety. Alternatively use Greek style yogurt or skyr, either plain or flavoured (for example vanilla will work well). If using flavoured yogurt omit the sugar.
• Milk: Use any. You can boil the rice with milk rather than water, but I find it easier to add a bit of milk after the rice has been cooked (for extra moisture and creaminess).
• Butter.
• Sugar: Adjust the amounts according to preference. You may even want to omit it altogether in the apple mixture (is using sweet apples).
• Cinnamon.
• Nutmeg.
• Vanilla extract: Use seeds from a vanilla pod if preferred.
• Lemon: Add a little lemon juice if using a sweet apple variety. The lemon zest tastes delicious with all apples.

Step-by-step recipe instructions

1.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. The ratio of rice to water should be 1:2.

2. Remove from the heat, add the milk, butter, vanilla extract and 1 and ¼ tablespoons of sugar and stir thoroughly. Set aside.

3. 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 or until soft stirring occasionally.

4. 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/ gas mark 4.

5. 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.

6. Place the apple mixture on top and smooth out. Cover with the remaining rice.

7. Make the topping. Combine the sour cream with 1 tablespoon of sugar and spread over the top of your rice and apple bake. Sprinkle with a little cinnamon.

8. Bake in the centre of the oven for 25 minutes. Remove from the oven, set aside for 5 minutes then serve.

How to serve rice apple pudding

I personally like to eat baked rice and apples on its own but you can also serve it with added toppings. They might include (more) sweetened sour cream, vanilla yogurt, custard, cream (pouring or whipped) or a scoop of vanilla ice cream.

Can I prepare it ahead

Yes, you can! You can assemble this apple rice pudding ahead, cover and refrigerate (once completely cooled) overnight.  Bake uncovered in a preheated oven as per Instructions.

Can I use leftover rice

Yes, you can! Combine it with the sugar, vanilla extract, butter and a splash of milk, stir thoroughly and heat up. Remove from the heat and add another splash of milk if required (make sure your rice isn’t dry).

Top tips

• Once you’ve grated the apples 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.

Related recipes

• Polish Cheese Crepes (Nalesniki z Serem)
• Traditional Polish Apple Cake (Szarlotka)
• Polish Style Apple Pancakes
• Polish Pancakes with Yeast (Racuchy)

Why not check out ALL my Polish recipes!

Keep in touch!

If you make this rice apple recipe I’d love to know how it turned out for you.  Let me know in the comments below, thanks😊

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