Ingredients
1/4 cup butter, cubed1-1/2 cups uncooked arborio rice2 medium apples, peeled and chopped1/3 cup packed brown sugar1/4 teaspoon kosher salt1-1/2 teaspoons ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves3 cups 2% milk2 cups unsweetened apple juice1 cup dried cranberries
Preparation
Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice.
Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway through cooking. Stir in cranberries during the last 15 minutes of cooking.
