Apples with rice
4 servings
90 minutes
Apples with rice is a delicate and aromatic dish of Russian cuisine that brings comfort and warms the soul. Its history traces back to traditional village recipes where simple ingredients were transformed into true culinary masterpieces. Milk rice cooked with vanilla becomes soft and sweet, while baked apples add freshness and a slight tartness to the dish. Lemon zest and butter enrich the flavor, and the final touch—cherry jam—makes the dessert particularly exquisite. This dish is perfect for cold evenings, family breakfasts, or cozy tea times.
1
Boil the milk and, stirring, add the rinsed rice. Add salt and sugar. Continue stirring, bring to a boil, and cook on very low heat until the rice is done. Remove from heat, add vanilla seeds (they can be replaced with a few drops of vanilla essence).
- Milk: 400 ml
- Short-grain (round) rice: 140 g
- Salt: pinch
- Sugar: 3 tablespoons
- Vanilla pod: 0.5 piece
2
While the rice is cooking, prepare the apples. Cut them in half, carefully remove the core, and sprinkle with lemon juice. Preheat the oven to 160 degrees.
- Apple: 2 pieces
- Lemon juice: 1 tablespoon
- Lemon: 0.5 piece
3
Spread the milk rice in a buttered baking dish, flatten it, and spread sour cream on top. Half-press the apples into the rice with the rounded side down, placing a generous piece of butter in the center. Sprinkle with lemon zest and place in the oven. Bake for an hour until the apples soften and brown. Serve hot, cut into portions, placing cherry jam in each apple.
- Butter: 2 tablespoons
- Sour cream: 1 tablespoon
- Lemon: 0.5 piece
- Cherry jam: to taste
