Apple Rice Bake
A soft bake made with rice cooked in milk and grated apple. It cuts into small pieces, holds its shape, and doesn't crumble in little hands.
- Time
- 55 min
- Serving
- 245 kcal
- Ingredients
- ≈ $0.47
- Protein
- 8 g
Ingredients
- 1 Short-grain ricepack 800 g ≈ $2.17 25 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
- 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 4 Apples≈ $3.50 per kg 50 g
- 5 Butterpack 180 g ≈ $1.57 4 g
- 6 Sugar 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, add 100 ml water, and cook, covered, for 10 minutes. Pour in the milk2 and cook for another 12–15 minutes over low heat until it becomes a thick, soft porridge. Let cool for 10 minutes.
Peel and core the apple4 and grate it on the fine side of a grater.
Beat the egg with the sugar using a fork (for two servings, use one whole egg). Mix with the rice and apple4.
Preheat the oven to 180 °C. Grease a small baking dish with 2 g of the butter5, spread the mixture in a layer 2–3 cm thick, and smooth the top. Dot with the remaining butter in small pieces.
Bake for 25 minutes until the center is firm and the top is pale golden, and a toothpick comes out dry.
Let cool in the dish for 10 minutes and cut into small pieces. Serve warm, with sour cream or yogurt if you like.
Tips
- Why it works
- Cool the rice for 10 minutes before mixing it with the egg: a hot mass curdles the egg into flakes. Grated apple gives off juice and adds sweetness, so you need only a little sugar.
- Substitutions
- Swap the apple for 50 g of pear, which is softer and sweeter. You can use any round-grain rice, but cook it the same way until it's a thick porridge.
- Common mistakes
- The casserole turns dry if you bake it longer than 25 minutes. The top should be light golden with no dark crust, and a toothpick in the middle should come out dry.
- Storing and reheating
- Keep in a closed container in the fridge for up to 2 days. Reheat for 30 seconds in the microwave and cool to warm. You can freeze it in portions for 1 month.
- Serve with
- Serve warm for breakfast with sour cream or yogurt. Cut into pieces the size of your toddler's fingernail.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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