Apple Rice Betty

Instead of making apple pie or apple cobbler, this version is a delicious treat. Apples with rice, and raisins. Delightfully lightened with whipped cream.  

Ingredients

1 c. cooked rice
1 1/3 c. apple juice
1/8 tsp. salt
1/2 tsp. cinnamon
2/3 c. brown sugar
1/2 c. raisins
1 1/3 c. apples, diced
1 Tbs. butter
1 c. heavy cream
1/4 tsp. cream of tartar
2 Tbs. sugar, or honey
1 tsp. vanilla

Directions

Place a mixing bowl and whisk attachment in the freezer for at least 20 minutes for the whipped cream.

In a medium saucepan, combine cooked rice, apple juice, salt, brown sugar, raisins, and diced apples. Cook and stir until the mixture comes to a boil.

Cover and simmer for about 5 to 10 minutes, or until most of the liquid has been absorbed. Remove from heat.

Stir in butter.

Chill the mixture in the refrigerator. Meanwhile, prepare the whipped cream. 

Pour the heavy whipping cream, cream of tartar, sugar, and vanilla into the bowl you just took out of the freezer.  Whisk the mixture on high speed until medium to stiff peaks form, or about one minute.

Gently fold the whipped cream into the apple mixture.  Place in the refrigerator until ready to serve.

Serve chilled.  May also add dollops of whipped cream over the top.

Notes

You can use minute rice instead of already cooked rice.  Just increase the apple juice to 2 cups.

A tub of whipped cream can be substituted in place of the heavy whipping cream, cream of tartar, sugar and vanilla.