Add the rice, milk, granulated sugar and salt to a medium, thick-bottomed saucepan and heat to almost a boil. Reduce heat, cover and simmer for 85-90 minutes or until the rice is tender and the milk is almost completely dissolved. Check on the rice periodically, stir and reduce the heat if the milk starts to boil. You want it barely simmering (not boiling).
While the rice cooks, heat up two tablespoons of butter in a small saucepan. Add the chopped apple to the pot along with the cinnamon, brown sugar and honey. Stir, then cover and cook the apple until soft, about 8 minutes. Once cooked, remove the pot from the heat and set aside.
When the rice is nearing done, crack one egg into a separate bowl and whisk. Temper the egg by adding a scoop of hot rice and milk to the egg, stirring continuously. Add one more scoop of hot rice and milk and stir again. Remove the pot of rice from the heat then pour the egg mixture into the pot whisking vigorously and continuously for 30 seconds. The rice will get thick and creamy.
Last, add the vanilla, remaining honey and reserved apple mixture to the rice pudding. Stir to combine. Serve immediately. This recipe makes 6-8 servings.
