Rice Pudding with Macadamia Nut Topping


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


  • 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


  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. 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.

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