Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
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  • 5 star values: 0

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.

Recipe by Cooking Light October 1999

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 15%; fat 4.5g; saturated fat 2.1g; mono fat 1.3g; poly fat 0.4g; protein 8g; carbohydrates 51.3g; fiber 1.2g; cholesterol 68mg; iron 1.1mg; sodium 129mg; calcium 196mg.
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