Creamy Apple-Amaretto Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These apples are cooked down to a sauce that is then stirred into the rice pudding. Arborio rice, used for risotto, provides the creamy texture here. Ingredients:
3 mcintosh, jonathan, or winesap apples, peeled and cut into quarters (about 1 pound) |
1/4 cup apple cider |
5 cups 2% reduced-fat milk |
3/4 cup sugar |
1/8 teaspoon salt |
3/4 cup uncooked arborio rice or other short-grain rice |
1/8 teaspoon ground nutmeg |
2 tablespoons amaretto or other almond-flavored liqueur |
1 teaspoon vanilla extract |
2 large eggs |
Directions:
1. Combine the apples and cider in a medium, heavy saucepan. Bring to a boil, stirring frequently. Cover, reduce heat to medium, and cook 20 minutes or until apples are very soft. Spoon apple mixture into a small bowl; cool.
2. Combine milk, sugar, and salt in pan; bring to a simmer. Add rice and nutmeg; stir well. Reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. Combine apple mixture, amaretto, vanilla, and eggs in a blender or food processor; process until smooth. Stir egg mixture into rice mixture; cook until thick (about 5 minutes), stirring constantly (do not boil). Spoon rice mixture into a large bowl; cover and chill 8 hours.
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