Honey-Glazed Apple Rice Bake (Slow Cooker)

1. 1 Long-grain ricepack 800 g ≈ $1.94 35 g
2. 2 Sugar 10 g
3. 3 Honey 8 g
4. 4 Apples≈ $3.50 per kg 80 g
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 Cinnamon 1 g
9. 9 Dried fruit mixpack 300 g ≈ $4.00 17 g
10. 10 Sunflower oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil 1 cup rice in 100 ml water for 12 minutes until half-cooked, then drain and cool.

2. Rinse dried⁹ fruit, chop large pieces, soak in boiling water for 5 minutes, then drain and pat dry.

3. Slice apples⁴ into 0.5 cm thick rounds, sauté in butter⁵ for 4–5 minutes with honey and cinnamon until caramelized.

4. Whisk 1 egg with 1 tbsp sugar until frothy, then fold in 2 tbsp sour⁶ cream.

5. Mix rice with dried⁹ fruit and the egg-sour⁶ cream mixture.

6. Grease the slow cooker insert, layer half the rice, then the apples⁴, and top with the remaining rice.

7. Cook on High for 40 minutes until golden and set, then let rest for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.