Apple-Raisin Betty

There was a local chain of supermarkets out West, once, called McCartneys. Around 1985, they offered free recipe cards, which you would find in the department that was selling the ingredients. I picked up quite a few. This one was, of course, near the apples. It’s an apple-and-cinnamon flavored rice pudding. It’s a classic recipe of American home cooking, and belongs to an earlier generation, one that would dare serve it warm with cream on top.

1 ½ cup diced apples
1 ½ cup apple juice
1 cup uncooked rice
1/8 teaspoon salt
1/3 cup brown sugar
¼ teaspoons cinnamon
½ cup raisins
1 tablespoon margarine

Combine all ingredients except margarine in a large saucepan bring to a boil, cover and simmer until most of the liquid is absorbed, about 20 to 25 min. Remove from heat. Stir in margarine. If desired, serve warm with cream or milk.


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