Rice Pudding 1

2 cups apple juice

2 cups water

1 cup long grain rice, uncooked

1 teaspoon salt

1 cup sugar

1 tablespoon cinnamon ground

4 apple medium Granny Smith, peeled, cored and sliced

¼ cup butter or margarine, melted

2/3 cup raisins

Whipped cream (optional)

Preheat oven to 300°. Butter a 2-quart casserole. In a medium saucepan, mix apple juice, water, rice and salt. Over medium heat, bring to a boil; reduce heat to low and simmer for 12 minutes. Do not drain.

Meanwhile, in a medium bowl, mix sugar and cinnamon. Stir in apples and butter or margarine until apples are evenly coated.

Layer in casserole, half of the cooked rice with liquid, half of the apple mixture, all of the raisins, remaining rice with liquid and top with remaining apple mixture. Cover and bake for 1¼ to 1½ hours or until liquid is absorbed. Serve with whipped cream if desired.