Polish Rice with Apples: Creamy Cinnamon Dessert Recipe

Polish rice with apples is a cozy dessert of tender rice cooked in milk, layered with cinnamon-sweetened apples, and baked until warm and lightly set. Known as ryż z jabłkami in Polish, it has many home and family versions; this recipe uses a simple stovetop rice pudding and a short bake for distinct, soft layers.

Ingredients

1 cup (190 g) short- or medium-grain white rice
1 cup (240 ml) water
4 cups (950 ml) whole milk, divided
1/4 teaspoon (1.5 g) fine salt
2 tablespoons (28 g) unsalted butter, plus a little extra for the baking dish
3 medium apples (about 450 g), peeled, cored, and thinly sliced or coarsely grated
3 tablespoons (38 g) light brown sugar, or granulated sugar
1 teaspoon (2.5 g) ground cinnamon
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) vanilla extract
1/3 cup (50 g) raisins, optional
1 tablespoon (12 g) granulated sugar, optional, for a lightly sweetened top
Sour cream or plain yogurt, optional, for serving: 1/2 cup (120 g)

Instructions

Prepare the oven and rice. Heat the oven to 350°F (175°C). Lightly butter a 2-quart (about 1.9-liter) baking dish. Rinse the rice in a fine-mesh sieve under cool water until the runoff is mostly clear, then drain it well. Rinsing removes excess surface starch and helps the cooked grains stay tender rather than gluey.
Start cooking the rice. Put the drained rice, water, salt, and 2 cups (475 ml) of the milk in a heavy-bottomed saucepan. Bring it just to a gentle boil over medium heat, stirring so the rice does not settle and catch. Reduce the heat to low, cover the pan with the lid slightly ajar, and simmer for 12 minutes, stirring every few minutes.
Finish the milk rice. Stir in the remaining 2 cups (475 ml) milk and the butter. Simmer uncovered for about 13 minutes, stirring frequently, until the rice is soft and the mixture is creamy but still a little looser than finished pudding. It will thicken further in the oven. If the pan starts to look dry before the grains are tender, stir in milk 2 tablespoons (30 ml) at a time; avoid turning the heat up to rush it, since milk can scorch quickly.
Cook the apples. While the rice simmers, combine the apples, brown sugar, cinnamon, lemon juice, and vanilla in a wide skillet over medium heat. Cook for about 10 minutes, stirring occasionally, until the apples have softened but still hold their shape. Thin slices soften quickly; grated apples may become more like a soft filling. Stir in the raisins, if using. Take the skillet off the heat when the fruit is tender and juicy, not watery.
Layer the casserole. Spoon half the rice mixture into the buttered dish and spread it evenly. Add all the apples and their syrup in an even layer, then cover with the remaining rice. For a more visibly layered finish, leave a few spoonfuls of apple aside and scatter them over the top. Sprinkle with the optional granulated sugar if you like a slightly sweet crust.
Bake and check the texture. Bake uncovered for 20 minutes, until the edges are bubbling gently and the top looks set. The dessert is meant to remain creamy, so it will not become firm like a cake. If the top is browning faster than you want, loosely cover the dish with foil for the last few minutes. Let it stand for 5 minutes so the layers settle slightly before spooning into bowls.
Serve warm. Spoon the rice and apple layers into individual dishes. Offer sour cream or plain yogurt on the side, if desired, and add a light dusting of cinnamon. The pudding is also enjoyable at room temperature, when the rice has thickened further.

Tips

Choose apples that keep some shape. A mix of tart and sweet apples gives the filling a rounded flavor. Granny Smith, Braeburn, and Pink Lady are useful choices; softer varieties can work too, but they may cook down into a sauce. Taste the fruit before cooking and adjust the sugar to suit its sweetness.
Keep the rice at a gentle simmer. Milk can foam up or scorch on the bottom of a hot pan. Use a heavy saucepan, lower the heat as soon as the liquid begins to bubble, and scrape the bottom while stirring. The rice should be creamy and tender before baking, but not completely dry.
Adjust the sweetness without changing the method. The recipe is moderately sweet, with much of the sweetness coming from the apples. Reduce the brown sugar to 1 or 2 tablespoons if you prefer a more breakfast-like pudding, or add another tablespoon for dessert. If using sweetened dried fruit, start with less sugar.
Use what you have for the dairy. Whole milk makes the richest, creamiest result. Two-percent milk works, though the pudding will be a little less lush. For a dairy-free version, use an unsweetened oat or soy drink and a plant-based butter; the flavor will be different, and some drinks can thin the rice, so add a splash only if needed.

Serving Suggestions

Serve this dish warm in small bowls as a dessert, a sweet supper, or a substantial breakfast. A spoonful of sour cream or plain yogurt adds a cool, tangy contrast to the cinnamon apples; crème fraîche is another option if you want a richer topping. A small pat of butter melting over a warm portion is simple and traditional in spirit, while toasted chopped walnuts or almonds add crunch. Add nuts at the table rather than baking them on top if you want them to stay crisp.

Because the rice is filling, it pairs well with a modest topping rather than a large side. For breakfast, serve a smaller portion with coffee or tea and fresh fruit. For dessert, offer it after a lighter meal, or accompany it with a few berries. The apple filling already brings fruit and spice, so extra cinnamon is usually enough; a drizzle of honey is optional but can make the dish quite sweet.

Variations

Make it more like a baked pudding. For a softer, more unified texture, stir the cooked apples through all the rice instead of layering them. Bake as directed. For more defined layers, leave the fruit in the center and avoid stirring after assembly. Both approaches fit the many household ways of making rice with apples.

Change the fruit or spice. Pears can replace some or all of the apples, but choose firm fruit and cook it until just tender. A pinch of ground cloves or nutmeg can accompany the cinnamon; use a small amount so it does not overpower the fruit. Chopped dried apricots or cranberries can replace the raisins, though tart dried fruit may call for a little extra sugar.

Try a different rice. Short- or medium-grain white rice gives the creamiest result because its grains release starch as they cook. Long-grain rice can be used, but the pudding will be less cohesive and the grains more separate. Brown rice needs substantially more liquid and a longer cooking time, so it is not a direct swap for this method.

Make individual portions. Divide the rice and apples among six lightly buttered oven-safe ramekins, leaving room at the top. Bake until hot and gently bubbling; shallow ramekins may need less time than the large dish, so begin checking after about 12 minutes. Set the ramekins on a baking sheet for easier handling, and use oven mitts when serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, covered in an airtight container. They keep for 3 to 4 days in the refrigerator. The rice will firm up as it chills, which is normal. For longer storage, freeze portions in freezer-safe containers for up to 2 months for best quality. Thaw frozen portions overnight in the refrigerator; the texture may be a little softer after thawing.

Reheat a single serving in the microwave in short intervals, stirring between each one and adding 1 to 2 tablespoons (15 to 30 ml) milk to loosen it. For a larger amount, cover the baking dish with foil and warm it in a 325°F (165°C) oven until hot throughout, adding a little milk if the edges look dry. USDA guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when warming a large portion. Refrigerate any remaining portions promptly, and avoid repeatedly warming and cooling the whole dish.

Frequently Asked Questions

Is Polish rice with apples a dessert or a breakfast?
It can be either. The milk-cooked rice and cinnamon apples make a sweet, filling dessert, but many cooks also serve a less-sweet version as a warm breakfast or supper. Adjust the sugar and toppings to suit the occasion.

Do I have to rinse the rice?
Rinsing is helpful but not essential. It washes away loose starch, making the pudding a little less sticky and easier to layer. If you skip rinsing, stir more often while the rice cooks and expect a thicker, more cohesive texture.

Can I make it ahead?
Yes. Cook the rice and apples, assemble the layers, cover the unbaked dish, and refrigerate it for up to 1 day. For more even baking, let the chilled dish sit out briefly while the oven heats, but do not leave it at room temperature for more than 2 hours. It may need a few extra minutes in the oven when starting cold; heat until the center is hot.

Why is my rice still firm after simmering?
Rice age, pan shape, and the strength of the simmer can all affect timing. If the grains are firm, keep cooking over low heat and add milk a little at a time until tender before layering. Do not rely on the oven to finish undercooked rice, because the top may dry before the grains soften.

Can I use leftover cooked rice?
Yes, though the result will be less creamy than rice cooked directly in milk. Warm about 3 cups (450 g) cooked rice with roughly 1 1/2 cups (355 ml) milk and the butter until creamy, adding more milk as needed. Then layer with the cooked apples and bake. Since leftover rice is perishable, refrigerate it promptly and reheat the finished dish to 165°F (74°C).

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