Publisher Photo
Publisher Photo
Thelma Brown's cinnamony dessert is a longtime favorite. "When our six children lived at home, I made this often," says the Fulton, Illinois cook. "When my husband became diabetic, I reduced the sugar in the recipe. He enjoys this version as much as the original."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.

Ingredients

  • 2 cups apple juice
  • 1-1/2 cups chopped peeled tart apples (about 2 medium)
  • 1 cup uncooked instant rice
  • 1/2 cup raisins
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Sugar substitute equivalent to 1/3 cup sugar
  • 6 tablespoons reduced-fat whipped topping

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cook and stir for 6-7 minutes or until most of the liquid is absorbed and rice is tender. Remove from the heat; stir in sugar substitute. Refrigerate for 1 hour. Garnish each serving with 1 tablespoon whipped topping. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Apple Rice Betty in Quick Cooking September/October 2002, p52

Nutritional Facts

1/2 cup: 177 calories, 1g fat (1g saturated fat), 0 cholesterol, 56mg sodium, 42g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fruit, 1/2 starch.

  • 2 cups apple juice
  • 1-1/2 cups chopped peeled tart apples (about 2 medium)
  • 1 cup uncooked instant rice
  • 1/2 cup raisins
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Sugar substitute equivalent to 1/3 cup sugar
  • 6 tablespoons reduced-fat whipped topping
  1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cook and stir for 6-7 minutes or until most of the liquid is absorbed and rice is tender. Remove from the heat; stir in sugar substitute. Refrigerate for 1 hour. Garnish each serving with 1 tablespoon whipped topping. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Apple Rice Betty in Quick Cooking September/October 2002, p52

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