Polish Rice Cake with Apples and Cinnamon

Polish-style rice cake is a baked dessert of tender rice pudding, apples, cinnamon, and eggs that set the mixture into sliceable layers. This version is inspired by Polish baked rice-and-apple desserts; household versions vary, and the creamy rice base makes a comforting cake that can be served warm or chilled.

Ingredients

1 cup (200 g) short-grain rice, such as Arborio or another starchy rice
4 cups (960 ml) whole milk
¼ teaspoon (1.5 g) fine salt
3 tablespoons (42 g) unsalted butter, divided
½ cup (100 g) granulated sugar
3 large eggs (about 150 g without shells), at room temperature if convenient
1 teaspoon (5 ml) vanilla extract
1 teaspoon finely grated lemon zest (about 2 g)
2 medium apples (about 300 g total), cored and thinly sliced; peel them if you prefer a softer texture
1 teaspoon (2.5 g) ground cinnamon
⅓ cup (50 g) raisins, optional

Instructions

Prepare the dish and apples. Heat the oven to 350°F (175°C). Butter an 8-inch (20 cm) square baking dish with about 1 tablespoon of the butter. Core and thinly slice the apples, aiming for slices around ⅛ inch (3 mm) thick so they soften during baking. Set the dish and apples aside while you cook the rice. If using raisins, measure them now; there is no need to soak them.
Cook the rice in milk. Put the rice, milk, and salt in a heavy-bottomed saucepan over medium heat. Bring the milk just to a gentle simmer, stirring often and scraping the bottom and corners of the pan. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, until the grains are tender and the mixture is thick but still creamy. Keep the heat low: a hard boil can make milk scorch before the rice is done. If the rice is not tender after 40 minutes, continue simmering in short increments, stirring, until it is.
Cool the rice before adding eggs. Take the pan off the heat and stir in the remaining 2 tablespoons (28 g) butter. Let the rice mixture stand for 20 minutes, stirring once or twice, until warm rather than steaming hot. This brief cooling helps keep the eggs from scrambling when they are mixed in. The rice will thicken as it cools, which is expected; it should still be moist and spoonable.
Mix the egg custard. In a medium bowl, whisk the sugar and eggs until evenly combined, then whisk in the vanilla and lemon zest. Add a spoonful of the warm rice to the egg mixture and stir, then repeat once. This gentle tempering narrows the temperature difference between the eggs and rice. Stir the egg mixture into the saucepan until evenly distributed. Fold in the raisins, if using.
Layer the cake. Spoon about half of the rice mixture into the buttered baking dish and spread it into an even layer. Arrange the apple slices over it, overlapping them slightly, and sprinkle the cinnamon evenly over the apples. Cover with the remaining rice mixture and smooth the top. A few apple edges can remain visible; they will soften and add a little color to the surface.
Bake until set. Bake for 50 minutes, until the edges are lightly golden and the center is set rather than liquid. Check the center with an instant-read food thermometer: because this is an egg dish, USDA FSIS guidance is to cook it to a safe minimum internal temperature of 160°F (71°C). If the top is browning too quickly before the center reaches temperature, loosely cover the dish with foil for the remaining baking time. Avoid baking until the edges are very dark, which can make them dry.
Rest and portion. Set the dish on a heat-safe surface and let the cake rest for 15 minutes before cutting. The short rest helps the rice layer hold together and makes serving easier. Cut into 8 squares with a sharp knife, wiping the blade between cuts if you want tidy portions. Serve warm, or cool it further for firmer slices.

Tips

Choose a starchy rice. Short-grain rice, including Arborio, releases starch that helps the cake bind and gives it a creamy texture. Long-grain rice can work, but it tends to stay more separate, so slices may be less cohesive. Avoid rinsing the rice for this recipe because the surface starch is useful.
Watch the pan, not just the clock. Milk can catch on the bottom of a saucepan, especially near the end as the mixture thickens. Use a heavy pan, keep the simmer gentle, and stir regularly with a spoon that reaches into the corners. If the mixture seems too thick before the rice is tender, stir in a little extra milk, 2 tablespoons (30 ml) at a time.
Let the rice cool before mixing in the eggs. Hot rice can cook the eggs in little strands, leaving an uneven texture. Twenty minutes is a useful guide, but the key is that the rice should be warm, not steaming. If you need to cool it faster, spread it in a shallow bowl and stir occasionally.
Slice apples evenly and check the center. Very thick apple wedges may remain firm, while paper-thin slices can disappear into the layers. Thin, even slices give a tender band of fruit. Ovens and dishes vary, so use the thermometer reading and the set center as your guide rather than relying on color alone.

Serving Suggestions

Serve the cake warm as a dessert or a sweet breakfast, with a spoonful of thick plain yogurt, lightly whipped cream, or a small pour of cold milk. A dusting of cinnamon or powdered sugar is enough if you want a simple finish. For a fuller dessert plate, add fresh pear slices or a few tart berries; their bright flavor balances the milky rice and sweet apples.

For neat slices, let the cake cool for at least 30 minutes beyond the initial resting time, or chill it and cut it cold. Cold slices are firmer and easy to pack, while warm slices are softer and more pudding-like. Both are good ways to serve it, so choose the texture that suits the occasion.

Variations

Use pears instead of apples: Replace the apples with about 300 g of firm pears, thinly sliced. Pears are usually sweeter and softer, so taste them first and consider reducing the sugar by 1 tablespoon if they are very ripe. A pinch of ground cardamom can complement the pear without taking over the cinnamon flavor.

Make it without raisins: Simply leave them out for a smoother, more uniform slice. For a little more texture, use ⅓ cup (45 g) chopped dried apricots or chopped prunes instead. Dried fruit adds concentrated sweetness, so avoid increasing the sugar at the same time.

Adjust the dairy: For a less rich result, replace 1 cup (240 ml) of the whole milk with 1 cup (240 ml) of 2% milk. A plain, unsweetened oat beverage can replace the milk, but the cake may taste less creamy and set a little differently; choose one that is not flavored or sweetened. Keep the rice-to-liquid proportions the same.

Try a citrus accent: Orange zest can replace the lemon zest in the same amount, or use a mixture of both. For a nutty top, scatter 2 tablespoons (15 g) of sliced almonds over the cake for the last 10 minutes of baking. Nuts brown quickly, so add them late and watch the surface.

Storage and Reheating

Do not leave the cake at room temperature for more than 2 hours after baking. Once it is no longer steaming, cover the dish or transfer portions to an airtight container and refrigerate. It keeps for 3 to 4 days in the refrigerator. The rice firms as it chills, so a cold slice will be denser than a freshly baked one.

To reheat one portion, cover it loosely and microwave in short intervals until hot throughout. For several portions, cover the baking dish with foil and warm in a 325°F (165°C) oven. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a spoonful of milk before reheating if you want a softer, creamier texture.

You can freeze individual portions in freezer-safe wrapping for up to 2 months for best quality. Thaw them overnight in the refrigerator, then reheat to 165°F (74°C). The apples may release some moisture after freezing, and the rice texture may be slightly softer, but the portions are still suitable for a quick dessert or breakfast.

Frequently Asked Questions

Is Polish rice cake the same as rice pudding?

They are related, but the texture is different. Rice pudding is usually spooned into bowls while creamy, whereas this cake includes eggs and is baked until it can be cut into portions. The rice is still soft and pudding-like inside, especially when served warm.

Can I make this with leftover cooked rice?

It is best to follow the recipe with uncooked rice simmered in milk. Leftover rice has already absorbed an unknown amount of water, so adding it directly to the eggs and milk can make the cake either dry or loose. If you want to use cooked rice, you would need to adjust the milk and baking time based on its moisture; the result will be less predictable.

Do I need to peel the apples?

No. Leaving the peel on saves time and gives the apple layer a little more texture. Peel the apples if you prefer a softer, more uniform filling or if their skins are particularly thick. Either way, core them and cut the slices thinly so they cook through in the stated baking time.

Why is my rice cake still loose in the middle?

It may need more baking time, or the rice mixture may have been especially wet. Check the center with a food thermometer and continue baking in 5-minute increments until it reaches 160°F (71°C) and looks set. Letting the cake rest for 15 minutes also helps it firm. Next time, simmer the rice until the milk mixture is thick before cooling it.

Can I prepare it ahead?

Yes. Bake the cake, cool it, and refrigerate it covered for up to 3 to 4 days. You can serve it cold, let individual slices sit briefly at room temperature before serving, or reheat them until they reach 165°F (74°C). For the freshest texture, assemble and bake it on the day you plan to serve it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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