** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Reduce the heat to medium and cover to simmer for about 10 minutes, or
until most of the liquid is absorbed by the rice.
2.
Remove the saucepan from the heat and add the butter.
3. Stir until the butter
is melted. Refrigerate to chill the mixture for about 30 minutes to an
hour.
4. Meanwhile, whip the heavy cream and chill until you're ready to
serve.
5.
Just before serving, fold most of the whipped cream into the rice mixture
and gently blend with a spatula.
6. Serve cold, topped with a dollop of the
remaining whipped cream and a dash of cinnamon or nutmeg, if so desired.
7.
Refrigerate to store remaining servings for up to 3 days.
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Dietary Notes:
This recipe is very low-sodium with 66.17mg per serving and low-cholesterol with 12.83mg per serving
This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Rice, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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