A great alternative for people who aren't particularly fond of your "basic" rice pudding. Reminiscent of creme brulee, this creamy rice pudding is topped with a maple, brown sugar, and macadamia-nut mixture that gives the dessert a brittle-like finish. As your spoon cracks through the crunchy topping, each bite offers an appealing contrast of delicious textures.
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Units: US | Metric
- 1In a 4-quart saucepan, bring milk, 3/4 cup sugar, and the butter to a boil over medium-high heat, stirring until sugar dissolves.
- 2Add rice and cinnamon sticks; return mixture to a boil.
- 3Reduce heat to medium low, cover, and simmer 25 minutes, stirring occasionally.
- 4In a medium bowl, whisk together eggs and vanilla.
- 5Whisk 1 cup of rice mixture into egg mixture.
- 6Transfer egg mixture to saucepan with rice mixture, stirring until well combined.
- 7Reduce heat to low and simmer 10 minutes.
- 8Remove from heat, discard cinnamon, and transfer to a 2-quart baking dish.
- 9Let cool at least 20 minutes or cover and refrigerate overnight.
- 10Heat broiler.
- 11In a small bowl, combine maple syrup with remaining 1/4 cup sugar.
- 12Press macadamia nuts into rice pudding, covering the top.
- 13Drizzle maple syrup mixture evenly over top.
- 14Broil, 4 inches from heat, until lightly browned-- 2 1/2 to 3 minutes.
- 15Let cool, spoon into dessert cups, and serve.
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Nutritional Facts for Rice Pudding with Macadamia-Maple Brittle
Serving Size: 1 (267 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 413.5
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 6.9 g
- Cholesterol 86.1 mg
- Sodium 109.3 mg
- Total Carbohydrate 62.6 g
- Dietary Fiber 0.7 g
- Sugars 33.3 g
- Protein 9.5 g