is simple but made with love. Church Supper Polish Rice with Apples is exactly that kind of dish. It’s a cozy baked rice pudding
casserole layered with soft, cinnamon-kissed apples and creamy rice, finished with a lightly golden top that tastes like comfort in a spoon.
In many Polish and Central European homes, rice and apples show up together in humble desserts that don’t need fancy ingredients to
taste special. The combination is gentle and familiar: apples bring fruity sweetness and a little tartness, while rice makes the dish
filling and soothing. Baked together with milk, sugar, eggs (optional), vanilla, and warm spices, the result is part rice pudding,
part apple casserole—perfect as a dessert, a sweet side dish, or even a breakfast treat the next morning.
What makes this “church supper” style is how well it fits into a potluck world. It’s easy to double, travels beautifully, reheats well,
and tastes great warm or chilled. Plus, it’s kid-friendly, budget-friendly, and always welcome on a crowded table.
Ingredients:
For the Rice Layer
- 1 cup (200 g) white rice (long-grain or medium-grain)
- 2 cups (480 ml) water
- 2 cups (480 ml) milk (whole milk recommended)
- 1/3 cup (65 g) sugar (adjust to taste)
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon
For the Apple Layer
- 4–5 medium apples (Honeycrisp, Gala, or Granny Smith), peeled and sliced
- 2 tbsp butter
- 2–3 tbsp sugar (brown sugar is great)
- 1 tsp cinnamon
- 1 tbsp lemon juice (keeps apples bright)
- Optional: pinch of nutmeg or cloves
- Optional: 1/3 cup raisins
For the Creamy Bake (Optional but recommended)
- 2 eggs, lightly beaten
- 1/2 cup (120 ml) heavy cream or extra milk
Topping Ideas (Optional)
- 2 tbsp brown sugar + 1 tbsp butter (for a light caramel top)
- Crushed butter cookies or breadcrumbs mixed with butter (for a rustic crust)
- Powdered sugar for serving
