Frosted Grape and Rice Salad

Combine sour cream, firmly packed brown sugar, and ground cinnamon in a large bowl, stirring until the sugar dissolves and the mixture is smooth.

Fold the halved seedless grapes and cooled cooked rice into the sour cream mixture until all ingredients are evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to chill.

Arrange lettuce leaves on a serving platter or individual plates as a bed for the salad.

Spoon the frosted grape and rice mixture onto the lettuce leaves, creating an attractive mound.

Garnish the top with crab apples if desired, and serve immediately while chilled.