No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice Pudding with Macadamia Nut Topping

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

  • servings: 12




  • 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


  1. Step 1

    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.

  2. Step 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. Garnish with macadamia-nut topping, and serve warm or at room temperature.

Martha Stewart Living, December/January 1997/1998