A simple and straightforward dessert of cooked brown rice served with a cooked cinnamon apple topping and light cream.

Brown Rice with Cinnamon Apple Topping

1 (20-ounce) can sliced apples
1/4 cup seedless raisins
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 to 3 teaspoons cornstarch
2 tablespoons water
1 tablespoon butter or margarine
3 to 4 cups hot cooked brown rice
1 1/2 to 2 cups light cream or half-and-half for accompaniment (optional)

1. Drain apples. If necessary, add water to juice to make 1/2 cup.
2. Combine apples, juice, raisins, brown sugar, cinnamon and salt in small saucepan. Bring to a boil, reduce heat, and simmer 15 minutes, or until apples are tender, stirring occasionally.
3. Dissolve cornstarch in water. Add to apples. Cook, stirring, 2 to 3 minutes, or until juice is clear and thickened. Add butter and stir until melted. Ladle over rice and serve with cream.

Makes 6 to 8 servings.

Recipe provided courtesy of the USA Rice Federation.