Rice Pudding With Macadamia Nut Topping Recipes

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RICE PUDDING WITH MACADAMIA NUT TOPPING



Rice Pudding with Macadamia Nut Topping image

Served in individual porcelain bowls, this pudding makes a lovely addition to a dessert buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3/4 cup white rice
3 cups milk
1 vanilla bean, cut in half lengthwise
1 piece fresh ginger (1 inch long), peeled and quartered
1 slice orange peel (1 by 3 inches)
1 1/2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese
1/4 cup unsalted macadamia nuts, toasted and roughly chopped
Macadamia Nut Topping

Steps:

  • Combine rice, 2 cups milk, vanilla bean, ginger, and orange peel in saucepan; bring to boil. Reduce heat to medium low; simmer, stirring, until liquid is absorbed, about 12 minutes.
  • Stir in cream and remaining 1 cup milk. Cook over medium-high heat, stirring frequently, until rice is tender, about 10 minutes. Remove from heat; remove and discard the ginger, vanilla bean, and orange peel. Stir in sugar; let stand 2 minutes. Stir in mascarpone and macadamia nuts; let stand to cool slightly. Garnish with macadamia-nut topping, and serve warm or at room temperature.

CREAMY RICE PUDDING



Creamy Rice Pudding image

Provided by Martha Stewart

Number Of Ingredients 10

3/4 cup white rice
3 cups milk
1 vanilla bean, cut in half lengthwise
1 one-inch piece fresh ginger, peeled and quartered
1 one-by-three-inch slice orange peel
1 1/2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone
1/4 cup unsalted macadamia nuts, toasted and roughly chopped
Macadamia-Nut Topping

Steps:

  • Combine rice, 2 cups milk, vanilla, ginger, and orange peel in saucepan; bring to boil. Reduce heat to medium low; simmer, stirring, until liquid is absorbed, about 12 minutes.
  • Stir in cream and remaining 1 cup milk. Cook over medium-high heat, stirring frequently, until rice is tender, about 10 minutes. Remove from heat; remove and discard the ginger, vanilla bean, and orange peel. Stir in sugar; let stand 2 minutes. Stir in mascarpone and macadamia nuts; let stand to cool slightly. Divide among 12 small serving vessels. Garnish with macadamia-nut topping. Serve warm or at room temperature.

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