1) Cook the rice
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Rinse rice briefly (optional). In a pot, combine rice and water. Bring to a boil.
- Reduce heat, cover, and simmer 10–12 minutes until most water is absorbed.
- Add milk, sugar, butter, salt, and cinnamon. Simmer 8–10 minutes, stirring occasionally, until creamy.
- Remove from heat and stir in vanilla. Let cool 5 minutes.
2) Prepare the apples
- In a skillet, melt butter over medium heat.
- Add apples, sugar, cinnamon, and lemon juice.
- Cook 6–8 minutes until apples soften slightly but still hold their shape.
- Stir in raisins if using, then remove from heat.
3) (Optional) Add eggs for a custardy bake
- Whisk beaten eggs with cream (or milk).
- Temper: add a few spoonfuls of warm rice to the egg mixture while whisking, then stir everything back into the rice pot.
- This step creates a more custardy, sliceable casserole.
4) Layer and bake
- Spread half the rice mixture into the baking dish.
- Layer all the apples evenly over the rice.
- Top with the remaining rice mixture.
- If using topping, sprinkle brown sugar and dot with small butter pieces.
- Bake 25–35 minutes until set and lightly golden on top.
- Cool 10–15 minutes before serving.
Serving and Storage:
- Serve warm with a spoonful of whipped cream, vanilla ice cream, or a drizzle of caramel.
- Breakfast idea: serve chilled with yogurt and extra cinnamon.
- Store: cover and refrigerate up to 4 days.
- Reheat: microwave portions or warm in a 325°F (165°C) oven until heated through.
- Freeze: up to 2 months (texture may soften slightly; still delicious).
Tips:
- Choose good apples: use a mix of sweet and tart for the best flavor.
- Don’t overcook apples: they’ll soften more in the oven.
- Want it sliceable? include the egg + cream custard step.
- Extra creamy: use whole milk and add a splash of cream.
- Spice control: cinnamon is classic, but a pinch of nutmeg makes it taste “bakery.”
Variations:
- Apple-cinnamon crumble: top with oats, flour, butter, and brown sugar for a crisp finish.
- Honey version: swap sugar for honey and add orange zest.
- Raisin & walnut: add raisins and chopped walnuts for texture.
- Dairy-free: use oat milk and plant butter (results will be slightly less rich).
- Extra festive: add cranberries and a touch of clove for holiday flavor.
Conclusion:
Church Supper Polish Rice with Apples is the kind of recipe that feels like a warm blanket—simple ingredients turned into something
comforting, creamy, and gently sweet. It’s perfect for potlucks because it travels well, serves a crowd, and tastes even better the
next day.
Whether you serve it as dessert with whipped cream, or as a cozy breakfast slice with coffee, this humble casserole delivers pure
comfort. Make it once, and it’ll quickly earn a permanent spot in your “bring to gatherings” recipe list.
FAQ:
Is this a dessert or a side dish?
It can be both. Many people serve it as a dessert (like baked rice pudding), but it also works as a sweet side dish at potlucks.
Do I have to use eggs?
No. Eggs make it more custardy and easier to slice. Without eggs, it will be softer and more spoonable—still delicious.
What rice works best?
Long-grain or medium-grain white rice works well. Avoid instant rice. If using short-grain, expect a thicker, more pudding-like texture.
Can I make it ahead?
Yes—this dish is excellent made a day ahead. Reheat gently and add a splash of milk if it thickens too much.
How do I keep it from drying out?
Use whole milk, don’t overbake, and cover leftovers tightly. Reheat with a small splash of milk or cream.
