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Gallery Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3/4 cup white rice 3 cups milk 1 vanilla bean, cut in half lengthwise 1 one-inch piece fresh ginger, peeled and quartered 1 one-by-three-inch slice orange peel 1 1/2 cups heavy cream 1/2 cup plus 1 tablespoon sugar 1 cup mascarpone 1/4 cup unsalted macadamia nuts, toasted and roughly chopped Macadamia-Nut Topping
Gallery
Recipe Summary Servings: 12
Gallery
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3/4 cup white rice 3 cups milk 1 vanilla bean, cut in half lengthwise 1 one-inch piece fresh ginger, peeled and quartered 1 one-by-three-inch slice orange peel 1 1/2 cups heavy cream 1/2 cup plus 1 tablespoon sugar 1 cup mascarpone 1/4 cup unsalted macadamia nuts, toasted and roughly chopped Macadamia-Nut Topping
Directions
Combine rice, 2 cups milk, vanilla, 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. Divide among 12 small serving vessels. Garnish with macadamia-nut topping. Serve warm or at room temperature.
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All Reviews for Creamy Rice Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Rice Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
