Food & Cooking Recipes Dessert & Treats Recipes Rice Pudding with Macadamia Nut Topping 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Served in individual porcelain bowls, this pudding makes a lovely addition to a dessert buffet. Ingredients ¾ 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 ½ cups heavy cream ½ cup plus 1 tablespoon sugar 1 cup mascarpone cheese ¼ cup unsalted macadamia nuts, toasted and roughly chopped Macadamia Nut Topping Directions 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. Rate it Print