CARAMELIZED APPLE GINGER RICE PUDDING

Adapted from The Miami Herald Food Page

2 Tbls. unsalted butter
2 McIntosh Apples, cored and diced
3/4 tsp. cinnamon
3/4 cup arborio rice
1/4 tsp. salt
3 Tbls. Sugar
1/4 cup diced candied ginger
3 cups milk, divided

In a medium saucepan melt butter over medium-high. Add apples and cinnamon, sauté until browned and caramelized, about 7 minutes. Add rice and stir to coat. Add salt, sugar, ginger and 1 cup of milk. Reduce heat to medium and cook, stirring frequently, until almost all of the milk has been absorbed. Add another cup of milk and repeat stirring and cooking until almost entirely absorbed. Repeat with remaining milk, 1/2 cup at a time, until rice is cooked through and the mixture is creamy. Serve warm. Top, if desired, with whipped cream. Serves 4.