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.
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
How to Make It
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.