- 200 g (1 cup) of loose rice,
- approx. 500 ml of milk (full 3.2% or vegetable, e.g. coconut),
- 6 tablespoons of sugar,
- 4 tablespoons of butter + for spreading the mold,
- 1 packet of vanilla sugar or 1 vanilla cane,
- 1 kg of apples,
- 3 teaspoons of cinnamon,
- 1 tablespoon of lemon juice.
Pour rice into a pot, pour milk and bring to a boil. Add 3 tablespoons of sugar, 2 tablespoons of butter, vanilla sugar or vanilla and a small pinch of salt and cook covered for about 15 - 20 minutes, until the rice is soft, stirring several times. Add more milk if necessary.
At the same time, prepare the apples: peel, cut into quarters, cut out seed nests preferably using the Time for apples from Europe cutters, grate. In a pot or a larger pan, melt 1 tablespoon of butter, add 3 tablespoons of sugar and after a while, put apples in. Add lemon juice and fry stirring every now and then for about 10 minutes until the apples are soft. Add 1 teaspoon of cinnamon and mix. Season with sugar. Preheat the oven to 180 degrees. Spread butter over a heat-resistant form with a diameter of about 25 cm or a rectangular one about 17 cm x 22 cm, put half the rice in, cover will all the apples, put the rest of the rice over them, spread the rest of the butter on top.
Cover with aluminum foil or cover and bake for 25 minutes. Sprinkle the top with the rest of cinnamon, put into bowls and serve with sweetened sour cream.