Polish Rice Grain: Baked Apple Rice Pudding Recipe

Polish baked rice with apples, known as ryż zapiekany z jabłkami, layers soft, lightly sweet rice with cinnamon-scented apples and bakes until warm and tender. It is a comforting home-style dish from Poland that can be served as dessert, a sweet supper, or a substantial snack; family versions vary in sweetness and whether they include raisins or a little cream.

Ingredients

Choose short- or medium-grain white rice: its starch makes the finished casserole cohesive and soft without needing eggs or a custard. Tart, firm apples balance the sugar and keep their shape as they cook. The milk is divided between simmering the rice and moistening the layers in the baking dish.

1 cup (200 g) short- or medium-grain white rice
2 cups (480 ml) whole milk, divided
1 cup (240 ml) water
2 tablespoons (25 g) granulated sugar for the rice
1/4 teaspoon (1.5 g) fine salt
1/2 teaspoon (2.5 ml) vanilla extract
4 medium firm apples, about 1 1/3 pounds (600 g), peeled, cored, and thinly sliced
1 tablespoon (15 ml) lemon juice
3 tablespoons (38 g) granulated sugar for the apples
1 teaspoon (2.5 g) ground cinnamon
4 tablespoons (56 g) unsalted butter, divided
Optional, for serving: 1/2 cup (120 g) sour cream or 1/2 cup (120 ml) heavy cream

For the closest texture, use plain white rice rather than parboiled or instant rice. If short-grain rice is hard to find, ordinary medium-grain rice works well. Arborio rice is a possible substitute, but it releases more starch and makes a thicker, stickier layer. Whole milk gives the rice a round, creamy flavor; 2% milk works, though the result will be a little less rich. Plant milk can be substituted, but choose an unsweetened variety and expect its flavor to come through.

Instructions

Heat the oven to 350°F (175°C). Butter a 2-quart (1.9-liter) baking dish with 1 teaspoon (5 g) of the butter. Rinse the rice briefly in a fine-mesh strainer under cool water and drain it well. Set the dish near the stove so it is ready when the rice and apples are prepared.
Put the rice, water, 1 1/2 cups (360 ml) of the milk, the 2 tablespoons (25 g) sugar, and salt in a heavy saucepan. Bring the mixture just to a gentle boil over medium heat, stirring so the rice does not settle and catch on the bottom. Lower the heat, cover partly, and simmer gently for 25 minutes, stirring every few minutes. The grains should be plump and quite soft, with some liquid still visible; do not wait for the pot to become completely dry. Take it off the heat and stir in the vanilla and 1 tablespoon (14 g) butter.
While the rice simmers, toss the apple slices with the lemon juice, 3 tablespoons (38 g) sugar, and cinnamon. Melt 1 tablespoon (14 g) butter in a wide skillet over medium heat. Add the apples and cook for about 8 minutes, turning them once or twice, until they have softened slightly but still hold their shape. If the skillet looks dry or the apples begin to stick, lower the heat and add a tablespoon of water; there is no need to cook them to a sauce.
Spoon half the warm rice into the buttered dish and spread it into an even layer. Arrange the apples over the rice, including any cinnamon-sugar juices from the skillet. Cover with the remaining rice, then drizzle the remaining 1/2 cup (120 ml) milk evenly across the top. The layers do not have to be perfectly distinct: a few apple slices peeking through make a nicely browned, fragrant top.
Dot the surface with the remaining 2 tablespoons (28 g) butter, cut into small pieces. Bake uncovered for 30 minutes, until the edges are bubbling and the top is lightly golden in spots. If your oven browns unevenly, turn the dish once during baking. The casserole should remain moist rather than crisp; if the top is coloring quickly before the edges bubble, loosely cover it with foil for the rest of the bake.
Let the dish rest for 10 minutes before serving. This brief rest helps the layers settle and makes portions easier to lift, while keeping the rice creamy. Serve warm from the baking dish, with sour cream or cream at the table if desired.

Tips

Stir gently but often. Milk can scorch more readily than water, especially in a thin saucepan. Use a heavy-bottomed pan, keep the heat low once the mixture simmers, and scrape the base as you stir. A few minutes of attention is better than turning up the heat to hurry the rice.
Keep the rice slightly loose. The rice continues to absorb moisture in the oven. Stop simmering when the grains are tender but the mixture still looks creamy, and add the final 1/2 cup (120 ml) milk before baking. If the rice has already become very thick, loosen it with 2 to 4 tablespoons (30 to 60 ml) milk before layering.
Pick apples that keep their shape. Granny Smith, Braeburn, or similarly firm apples are good choices. Softer apples can also be used, but cook them for only 4 to 5 minutes before layering so they do not collapse. Taste a slice before adding the full amount of sugar; especially sweet fruit may need less.
Make the sweetness your own. The casserole is intentionally milder than a very sweet pudding, so it can be served with sweetened cream or a dusting of sugar. For a less sweet dish, reduce the apple sugar to 1 tablespoon (13 g); keep the small amount of sugar in the rice to round out the milk.

Serving Suggestions

Serve the casserole warm as a simple dessert, afternoon treat, or meat-free supper. A spoonful of sour cream is a traditional-feeling contrast to the sweet apples, while pouring cream makes each portion richer. Plain yogurt is a tangier alternative, and a little extra cinnamon or finely grated lemon zest gives the bowl a fresh finish. If serving it for dessert, offer tea or coffee alongside rather than adding another very sweet dish.

For a fuller meal, pair a modest portion with a light vegetable soup or a crisp green salad before serving the rice. The casserole is filling, so it also works well as a brunch or late breakfast dish. Serve it in shallow bowls while warm; the soft rice and apples are easier to spoon than to cut into firm squares. If it has cooled, see the reheating notes below before bringing it to the table.

Variations

Add raisins: Stir 1/3 cup (50 g) raisins into the apple mixture during its last minute in the skillet. Plump raisins add sweetness and a chewy contrast. If they are very dry, soak them in warm water for 10 minutes, then drain and pat them dry before using; do not add the soaking water to the casserole.

Use pears or a fruit mix: Replace up to half the apples with firm pears, sliced to a similar thickness. Pears soften faster, so give them only 3 to 4 minutes in the skillet. A mix of apple and pear keeps the familiar cinnamon flavor but makes the fruit layer softer and more delicate.

Add a little citrus: Stir 1 teaspoon (5 ml) finely grated lemon or orange zest into the apples. This is useful when the apples are very sweet and adds fragrance without making the casserole sour. Avoid adding much extra juice, which can make the fruit layer watery.

Make it dairy-free: Use unsweetened oat milk or soy milk in place of the cow’s milk and a plant-based butter alternative. Oat milk gives a mellow, cereal-like flavor; soy milk tends to taste more neutral. Check the rice while it simmers because some plant milks thicken or foam differently, and avoid sweetened or vanilla-flavored versions unless you reduce the added sugar.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Cover the dish tightly or transfer portions to a shallow airtight container. The rice keeps for 3 to 4 days in the refrigerator. Because cooked rice should not sit at room temperature for long, divide a large, hot casserole into smaller portions to help it cool faster rather than leaving the whole dish out to cool for hours.

Reheat an individual portion in the microwave with a teaspoon or two of milk, loosely covered, stirring once if practical. For a larger amount, cover the baking dish with foil and warm it in a 325°F (165°C) oven until hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add a little more milk if the rice seems dry, and avoid repeatedly cooling and reheating the same portion.

To freeze, cool the casserole, portion it into freezer-safe containers, and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The rice may be softer after freezing and thawing, but a splash of milk stirred in during reheating helps restore a creamy consistency. Do not leave leftovers at room temperature for extended storage.

Frequently Asked Questions

Is this a dessert or a main dish?
It can be either. In this recipe the apples and rice are lightly sweet, so it works as dessert, a snack, or a simple meat-free meal. Serve smaller portions after dinner, or larger bowls for a casual supper.

Can I use brown rice?
Brown rice needs substantially more liquid and a longer cooking time than the white rice used here, so it is not a direct swap. For best results, cook brown rice separately until tender, then layer it with the apples and bake just long enough to heat the casserole through; expect a chewier, less creamy texture.

Can I assemble it ahead?
You can cook the rice and apples a day ahead, cool them promptly, and refrigerate them separately. Assemble the dish shortly before baking, adding the remaining milk then. A fully assembled cold casserole may need extra oven time, so bake until hot in the center rather than relying only on the listed time.

Do I need to peel the apples?
Peeling gives the fruit layer a softer, more even texture, but it is optional. If you leave the skins on, scrub the apples well and expect some strips of skin in the finished dish. Thin slices soften more evenly than thick wedges either way.

Why did my rice turn out dry?
It may have simmered until all the liquid disappeared, baked too long, or been made with a rice variety that absorbs more liquid. Keep the rice creamy before layering and add the measured milk over the casserole. For leftovers, stir in a little milk before reheating.

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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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