|Recipe Name:||Apple-rice Betty||Submitted by:||Administrator|
|Number of Servings:||6|
1 Cup(s) Rice, cooked
1 1/3 Cup(s) Apple juice
1 Dash(s) Salt
2/3 Cup(s) Brown Sugar, firmly packed
1/2 Cup(s) Raisins
1 1/3 Cup(s) Apples, peeled cored
seeded and diced
1 Tablespoon(s) Butter
1 Cup(s) Heavy cream
1 Dash(s) Cinnamon or nutmeg
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 email@example.com by Recipe-a-Day
<firstname.lastname@example.org> on Oct 11, 1998, converted by MM_Buster
Nutrition (calculated from recipe ingredients)
Calories From Fat: 148
Total Fat: 16.8g