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 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:

• 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:

• 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:

• 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:

• Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
• In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
• Spoon pudding to serving bowls and top with the warm banana topping.