Cook the rice: Add all the ingredients into a medium/large pot. Bring to a boil, stir until the butter is melted, cover the pot and cook over lowest heat for 20 minutes. Take the pot off the heat, the mixture will look too runny but after a couple of stirs the rice should absorb the excess liquid (the rice should be just a little bit runny).

While the rice is cooking, prepare the apples.

Peel the apples then grate them on the large holes of a box grater.

Heat the butter in a large frying pan over medium heat. When hot add the apples and the remaining ingredients. Cook for 5-10 minutes or until the apples are softened. The apples shouldn't be too dry, just most of the liquid should be evaporated.

Grease a baking dish with butter (I used a 9-inch/23cm deep dish pie plate), spread 1/2 of the rice, then top with all the apples, even out the surface and spread the remaining 1/2 of the rice.

Sift powdered sugar then combine it with sour cream. Spread sweetened sour cream on top of the rice.

Take out of the oven and sprinkle with cinnamon, wait about 5 minutes for the rice to set then divide into servings.