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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.
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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.
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Rumor has it which this recipe was named after the Mother of All Recipe Collectors - Betty Crocker.
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Unfortunately, we can not prove beyond a shadow of a doubt whether today's recipe is fact or possibly fiction.
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Around The Kitchen, culinary myth simply doesn't matter - we just recommend you enjoy your Betty as a salad or possibly a dessert tonight!
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Right now, our Betty is enjoying Kitchen clean-up duties!
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Combine the cooked rice, apple juice, salt, brown sugar, raisins, and diced apples in a saucepan over medium-high heat and bring the mix to a boil.
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Reduce the heat to medium and cover to simmer for about 10 min, or possibly till most of the liquid is absorbed by the rice.
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Remove the saucepan from the heat and add in the butter.
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Stir till the butter is melted.
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Chill to refrigeratethe mix for about 30 min to an hour.
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Meanwhile, whip the heavy cream and refrigeratetill you're ready to serve.
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Just before serving, fold most of the whipped cream into the rice mix and gently blend with a spatula.
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Serve cool, topped with a dollop of the remaining whipped cream and a dash of cinnamon or possibly nutmeg, if so desired.
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Chill to store remaining servings for up to 3 days.
