Yield: 6 To 8
|1 cup||Rice; cooked|
|1⅓ cup||Apple Juice|
|⅔ cup||Brown Sugar; firmly packed|
|1⅓ cup||Apples; peeled; cored, seeded, and diced|
|1 cup||Heavy Cream|
|1 dash||Cinnamon or Nutmeg; (optional garnish)|
We've added a new Kitchen Staff member today, and in honor of her addition to the team, we offer you the Apple-Rice Betty. Once again, it's your choice of apple to feature in your prep- aration; we prefer a tart Winesap in our Betty, but a good McIntosh is just as tangy and tasty.
Rumor has it that this recipe was named after the Mother of All Recipe Collectors -- Betty Crocker. Unfortunately, we can not prove beyond a shadow of a doubt whether today's recipe is fact or fiction. Around The Kitchen, culinary myth simply doesn't matter -- we just recommend you enjoy your Betty as a salad or a dessert tonight! Right now, our Betty is enjoying Kitchen clean-up duties! Combine the cooked rice, apple juice, salt, brown sugar, raisins, and diced apples in a saucepan over medium-high heat and bring the mixture to a boil.
Reduce the heat to medium and cover to simmer for about 10 minutes, or until most of the liquid is absorbed by the rice.
Remove the saucepan from the heat and add the butter. Stir until the butter is melted. Refrigerate to chill the mixture for about 30 minutes to an hour. Meanwhile, whip the heavy cream and chill until you're ready to serve.
Just before serving, fold most of the whipped cream into the rice mixture and gently blend with a spatula. Serve cold, topped with a dollop of the remaining whipped cream and a dash of cinnamon or nutmeg, if so desired.
Refrigerate to store remaining servings for up to 3 days.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 11, 1998, converted by MM_Buster v2.0l.