Rice Pudding With Macadamia Nut Topping Recipes

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.

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.

Steps:

• Heat oven to 350 degrees. Toss all ingredients in small bowl; spread onto small ungreased baking pan. Bake until sugar is golden, about 3 minutes. Transfer to a wire rack to cool.

Steps:

• In a 4-quart saucepan, bring milk, 3/4 cup sugar, and the butter to a boil over medium-high heat, stirring until sugar dissolves.
• Add rice and cinnamon sticks; return mixture to a boil.
• Reduce heat to medium low, cover, and simmer 25 minutes, stirring occasionally.
• In a medium bowl, whisk together eggs and vanilla.
• Whisk 1 cup of rice mixture into egg mixture.
• Transfer egg mixture to saucepan with rice mixture, stirring until well combined.
• Reduce heat to low and simmer 10 minutes.
• Remove from heat, discard cinnamon, and transfer to a 2-quart baking dish.
• Let cool at least 20 minutes or cover and refrigerate overnight.
• Heat broiler.
• In a small bowl, combine maple syrup with remaining 1/4 cup sugar.
• Press macadamia nuts into rice pudding, covering the top.
• Drizzle maple syrup mixture evenly over top.
• Broil, 4 inches from heat, until lightly browned-- 2 1/2 to 3 minutes.
• Let cool, spoon into dessert cups, and serve.

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Steps:

• In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes.
• Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.