Creamy Apple-Amaretto Rice Pudding

• 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

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.

winesap apples, apple cider, milk, sugar, salt, rice, ground nutmeg, liqueur, vanilla, eggs

Taken from www.myrecipes.com/recipe/creamy-apple-amaretto-rice-pudding (may not work)