RICE PUDDING WITH MACADAMIA MAPLE BRITTLE
Country Living Flavors of Country Cookbook
by the Editors of Country Living
The brittle is a snap to make—simply sprinkle the nuts over the puddings, drizzle with with a mixture of maple syrup and sugar and run under the broiler.
Makes 8 Servings
• 6 cups milk
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 cup medium-grain white rice
• 2 3-inch cinnamon sticks
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/3 cup maple syrup (grade AA, if available)
• 1/4 cup chopped macadamia nuts, toasted
1. Make The Rice:
• In a 4-quart saucepan, bring the milk, 3/4 cup sugar, and the butter to a boil over medium-high heat, stirring until the sugar dissolves. Add the rice and cinnamon sticks; return mixture to a boil. Reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
2. Make The Pudding:
• In a medium bowl, whisk together the eggs and vanilla. Whisk 1 cup rice mixture into the egg mixture.
• Transfer the egg mixture to saucepan with rice mixture, stirring until well combined. Reduce heat to low and simmer 10 minutes.
• Remove from heat, discard cinnamon, and transfer to a 2-quart baking dish. Let cool at least 20 minutes or cover and refrigerate overnight.
3. Make The Brittle:
• Heat broiler.
• In a small bowl, combine the maple syrup with the remaining 1/4 cup sugar.
• Press the macadamia nuts into the rice pudding, covering the top. Drizzle the maple syrup mixture evenly over the top.
• Broil, 4 inches from heat, until lightly browned—2 1/2 to 3 minutes.
• Let cool, spoon into dessert cups, and serve.
Nutrition information per serving—protein: 10 g; fat: 13 g; carbohydrate: 61 g; fiber: 0.5 g; sodium: 111 mg; cholesterol: 85 mg; calories: 399.