Apple-Rice Betty

1 c Rice; cooked
1 1/3 c Apple Juice
1 ds Salt
2/3 c Brown Sugar; firmly packed
1/2 c Raisins
1 1/3 c Apples; peeled; cored, seeded, and diced
1 tb Butter
1 c Heavy Cream
1 ds Cinnamon or Nutmeg; (optional garnish)

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.

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