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.
Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!
Recipe forwarded by Mayor Jim
