Rice with Apple, Cinnamon, and Raisins (vegetarian dessert) - photo 1
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Rice with Apple, Cinnamon, and Raisins (vegetarian dessert)

Desserts Vegetarian Dishes 25 min Easy 19 wyświetleń ~22.89 PLN - (0)
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Description

Delicate, creamy rice pudding served with roasted apples, cinnamon, and optionally raisins — a classic, warming dessert inspired by the Polish tradition of rice pudding. The dish stands out with its velvety texture of rice cooked in milk and the sweet-sour touch of roasted apples with cinnamon, creating an aroma perfect for winter evenings. It works well as a sweet meal after lunch, an idea for an afternoon snack, or a light dessert for a family gathering. It can be served warm, slightly warm, or chilled — each way brings out different notes of flavor and texture.

Ingredients Used

Ingredients (9)

Servings:
4
  • White rice 200 g
  • Milk 1000 ml
  • Apple 1.7 szt. (~300 g)
  • Sugar 80 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Raisin 50 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~22.89 PLN (5.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rice

1

Prepare the ingredients and utensils: use a medium pot with a capacity of at least 2 liters and a thick bottom. Measure 200 g of rice and pour it into a fine-mesh strainer. Rinse the rice under cold running water for about 30–60 seconds, vigorously stirring with your hand until the water is less cloudy. Rinsing will reduce excess starch and prevent the grains from sticking together during cooking.

Ingredients: White rice
Use a fine mesh strainer and a bowl to drain the water. Don't skip rinsing — the rice will be creamier and less sticky.
2

Pour 1000 ml of milk into a pot and place it over medium heat. Add a pinch of salt (1 g). Heat the milk until it gently simmers — small bubbles and steam will start to appear on the surface, but do not allow it to boil vigorously (this can scorch the milk).

Ingredients: Milk, Salt
Use a wooden spoon for stirring and a kitchen thermometer if you have one — the temperature should be around 90°C, but do not let it boil vigorously. A heavy-bottomed pot reduces the risk of burning.
3

When the milk starts to gently boil, add the rinsed rice to the pot and immediately reduce the heat to the lowest possible setting (small flame). Stir the rice with a wooden spoon for the first minute to prevent the grains from sticking to the bottom. Then partially cover the pot with a lid (position it so that steam can escape) and cook on very low heat for 18–20 minutes, stirring every 3–5 minutes.

Ingredients: White rice, Milk
Use a heavy-bottomed pot. Stir regularly, especially towards the end of cooking — the finished rice should be soft, the grains swollen, and the mixture should have a creamy, thickening consistency. If the rice absorbs all the milk too quickly and is still hard, add 2–3 tablespoons of warm milk.
4

After 18–20 minutes, check the consistency: take a teaspoon of rice, let it cool for a moment, and taste — the grains should be soft in the middle, not hard. If they are soft, add 40 g of sugar and 15 g of butter (half the amount of butter), and add 1 teaspoon (2 g) of ground cinnamon. Stir for 1–2 minutes over very low heat until the sugar dissolves and the butter combines with the mixture.

Ingredients: Sugar, Butter, Ground cinnamon
Adding sugar and butter at the end helps maintain creaminess. If you plan to use honey as a substitute, add it only after removing from heat to preserve its aroma.

Preparing the fruits

5

Peel 300 g of apples: use a peeler to remove the skin, cut into quarters, and remove the cores. Cut the apples into cubes with a side of about 1–1.5 cm. If the apples are very sour, you can add 10–15 g of sugar while frying.

Ingredients: Apple, Sugar
Use a sharp knife and a cutting board with a non-slip base. Cutting even pieces will ensure even frying.
6

Heat a 20–24 cm skillet over medium heat. Add 15 g of butter (the rest) and wait for it to melt and start to foam slightly. Toss in the chopped apples, 20 g of sugar (you can use less), and 1 teaspoon (2 g) of cinnamon. Sauté for 5–7 minutes, stirring every minute, until the apples soften and become glossy, but still hold their shape. If you are using raisins (optional), add them to the skillet in the last 2 minutes — previously soaked for 5–10 minutes in warm water and drained.

Ingredients: Butter, Apple, Sugar, Ground cinnamon, Raisin
It's best to use a non-stick pan. Do not fry the apples for too long; they should be soft but not mushy. Additionally, you can add a bit of lemon juice to preserve the color.

Finishing and serving

7

Combine the rice with the apples: you have two options — mix the sautéed apples with the rice in the pot, gently stirring with a wooden spoon for 30–60 seconds to combine the flavors, or serve the rice on a plate and top it with the apples. If you want a sweeter dessert, add 30 g of honey (optional) after removing the rice from the heat and stir. Sprinkle with a pinch of cinnamon before serving.

Ingredients: White rice, Apple, Honey, Ground cinnamon, Raisin
If you mix the apples with the rice, do it gently so that the rice doesn't lose its creamy texture. Serve in deep plates or bowls. Additionally, you can add a spoonful of thick natural yogurt or 18% cream for a creamier effect.
8

Serve the dessert: portion the rice into 4 bowls (about 250 g of finished dessert per serving). Serve warm or let cool and chill in the fridge for about 1–2 hours if you prefer the cold version. Before serving, you can add a fresh flake of butter (optional) or sprinkle with toasted nuts for a contrast in textures.

Ingredients: Butter, Ground cinnamon
Use an ice cream scoop or a large tablespoon to portion evenly. The dessert tastes best the same day; after chilling, the consistency will thicken.

Fun Fact

💡

Rice pudding (rice custard) was known in many Polish homes as a simple, nutritious dessert. Traditionally, it was served with seasonal fruits or citrus zest; cinnamon became a popular addition in the 18th–19th century with the increased availability of spices.

Best for

zimowy wieczór podwieczorek dla dzieci rodzinne spotkanie

Tips

🍽️ Serving

Serve in bowls with an extra portion of warm apples on the side, sprinkled with freshly ground cinnamon. For contrast, you can add a spoonful of thick natural yogurt, cream, or sprinkle with finely chopped toasted walnuts.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Before serving again, heat gently over low heat, adding 1–2 tablespoons of milk to regain a creamy consistency, or serve cold without reheating. Do not freeze, as the dairy consistency will separate.

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