3 tbsp unsalted butter
4 medium ( approx 1 1/2 lb) Granny Smith apples, peeled, cored, diced into 1/2-inch cubes
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)
Coat slow cooker with nonstick cooking spray; set aside.
Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.
Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.
Serve in bowls and garnish as desired.
Yield: 6 servings
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)
Coat slow cooker with nonstick cooking spray; set aside.
Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.
Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.
Serve in bowls and garnish as desired.
Yield: 6 servings
file photo
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