Rice Pudding with Macadamia-Maple Brittle

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.

• Ready In: 52 mins
• Serves: 8

Ingredients

• 6  cups milk
• 1  cup sugar, divided
• 2  tablespoons unsalted butter
• 1  cup medium grain rice
• 2  three inch cinnamon sticks
• 2  large eggs
• 2  teaspoons vanilla extract
• 1⁄3 cup maple syrup
• 1⁄4 cup  chopped  macadamia nuts, toasted

Directions

1. In a 4-quart saucepan, bring milk, 3/4 cup sugar, and the butter to a boil over medium-high heat, stirring until sugar dissolves.
2. Add rice and cinnamon sticks; return mixture to a boil.
3. Reduce heat to medium low, cover, and simmer 25 minutes, stirring occasionally.
4. In a medium bowl, whisk together eggs and vanilla.
5. Whisk 1 cup of rice mixture into egg mixture.
6. Transfer egg mixture to saucepan with rice mixture, stirring until well combined.
7. Reduce heat to low and simmer 10 minutes.
8. Remove from heat, discard cinnamon, and transfer to a 2-quart baking dish.
9. Let cool at least 20 minutes or cover and refrigerate overnight.
10. Heat broiler.
11. In a small bowl, combine maple syrup with remaining 1/4 cup sugar.
12. Press macadamia nuts into rice pudding, covering the top.
13. Drizzle maple syrup mixture evenly over top.
14. Broil, 4 inches from heat, until lightly browned-- 2 1/2 to 3 minutes.
15. Let cool, spoon into dessert cups, and serve.