Creamy Apple-Amaretto Rice Pudding

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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.
8 servings (serving size: 3/4 cup)


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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


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.

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.

Created date

October 2003

Nutritional Information

Calories 276
Caloriesfromfat 15 %
Fat 4.5 g
Satfat 2.1 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 8 g
Carbohydrate 51.3 g
Fiber 1.2 g
Cholesterol 68 mg
Iron 1.1 mg
Sodium 129 mg
Calcium 196 mg