New This Month

Creamy Rice Pudding

  • Servings: 12

Source: Martha Stewart Living, December/January 1997/1998


  • 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


  1. 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.

  2. 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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