Ingredientes para Rice Pudding With Macadamia Maple Brittle
- 4 cups whole milk
- 1 cup granulated sugar
- Unsalted Butter
- Medium Grain Rice
- 2 cinnamon sticks
- 2 large eggs
- Vanilla Extract
- ¼ cup maple syrup
- ½ cup macadamia nuts
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Cómo preparar Rice Pudding With Macadamia Maple Brittle
- In a 4-quart saucepan, combine 4 cups whole milk, ¾ cup granulated sugar, and 4 tablespoons unsalted butter. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
- Add 1 cup long-grain white rice and 2 cinnamon sticks to the saucepan.
- Return the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
- In a medium bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
- Gradually whisk 1 cup of the hot rice mixture into the egg mixture to temper the eggs, preventing them from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining rice mixture. Stir until well combined.
- Reduce heat to low and simmer for 10 minutes, stirring gently.
- Remove from heat and discard the cinnamon sticks. Transfer the rice pudding to a 2-quart baking dish.
- Let the rice pudding cool completely (at least 20 minutes) or cover and refrigerate overnight for a firmer texture.
- Preheat your broiler.
- In a small bowl, combine ¼ cup maple syrup and ¼ cup granulated sugar.
- Evenly distribute ½ cup macadamia nuts over the top of the cooled rice pudding.
- Drizzle the maple syrup mixture evenly over the macadamia nuts.
- Broil for 2 ½ to 3 minutes, keeping a close watch, until the topping is lightly browned. The distance from the broiler should be about 4 inches.
- Let the rice pudding cool slightly before spooning it into individual dessert cups or bowls.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
133g
Fat
34g
Carbs
20g
