My mother made this amazing breakfast dish at our recent family beach trip. I loved it so much that I’ve made it twice since then. You don’t have to be exact with any of the ratios for this recipe. My mom made it with more rice and less eggs. It was good that way but drier. I like to make it with as many apples as I can get away with. The first time I made it I used 5 apples and 2 cups of rice. The second time I used 8 apples and only 1 cup of uncooked rice. It turned out a lot tastier and so much more moist with more apples. This breakfast bake is big-time Cella approved, she loves it.
1 Cup Uncooked Rice, cooked to package instructions
8 Apples, grated (any sweet apple will work, I used Fuji apples)
2 Carrots, grated
1/4 Cup Almond Milk, or any other kind of milk
2 TBSP Sugar
1/2 TSP Ground Cinnamon (extra for garnish)
2 TBSP Coconut Oil
Sour Cream -or- Maple Syrup, for garnish
1. Cook your rice. I use Jasmine rice because I love the taste and smell of it. Preheat your oven to 375°F. Once the rice is cooked set it aside to cool to room temperature.
2. Peel, core, and grate your apples. Peel and grate your carrots.
3. In a large bowl beat your egg and milk until well combined and a little frothy. Add the sugar and cinnamon to the egg and mix until well combined.
4. Add the rice, apples, and carrots to the egg mixture. Mix until well combined.
5. Liberally spread the coconut oil all over the bottom and sides of your baking dish. (I used a spring-form baking pan the last time I made this dish and unfortunately some of the liquid leaked out before it got a chance to solidify. I like how this dish looks round, but it really makes a lot more sense to bake it in a casserole dish.) Pour the entire mixture into your baking pan and bake at 375°F for 1 hour of until a toothpick comes out without any egg residue. (The more apple you use the more moist your bake will be so your toothpick might be a little wet even once it’s ready.)