Rice Pudding with Macadamia Maple Brittle
Elevate your dessert game with this indulgent Rice Pudding with Macadamia Maple Brittle, a luxurious twist on a classic comfort food. Made with creamy Arborio rice simmered in whole milk, heavy cream, and sweetened with a touch of vanilla, this velvety pudding is the perfect balance of rich flavor and silky texture. The real star, however, is the homemade macadamia maple brittle—a golden, caramelized treat made with maple syrup, buttery macadamias, and a hint of baking soda for that delectable crunch. The combination of the creamy, melt-in-your-mouth pudding and the crisp, nutty brittle creates a heavenly mix of textures and flavors in every bite. Ideal as a make-ahead dessert, this recipe is stunning enough for special occasions yet simple enough to enjoy any night of the week. Serve topped with shards of brittle and prepare for rave reviews!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Maple syrup
- 1 cup Macadamia nuts, coarsely chopped
- 1 tablespoon Butter
- 0.25 teaspoon Baking soda
- 2 tablespoons Water
Instructions
In a medium-sized saucepan, combine the Arborio rice, whole milk, and heavy cream. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Lower the heat to a simmer and add 3/4 cup of granulated sugar, the vanilla extract, and salt. Stir well to dissolve the sugar. Continue simmering for 30-40 minutes, stirring frequently, until the mixture thickens and the rice is tender.
Once the rice pudding has reached your desired consistency, remove it from the heat. Let it cool slightly, then transfer it to serving bowls or a large serving dish. Refrigerate for at least 30 minutes if serving chilled.
To prepare the macadamia maple brittle, line a baking sheet with parchment paper and set it aside.
In a small, heavy-bottomed saucepan, combine the maple syrup, the remaining 1/4 cup of granulated sugar, and the water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves.
Continue cooking the mixture without stirring, swirling the pan gently every so often, until it turns a deep amber color. This should take about 5-7 minutes. Be careful not to let it burn.
Remove the pan from heat and quickly stir in the chopped macadamia nuts, butter, and baking soda. The mixture will bubble up; stir quickly but carefully.
Pour the macadamia mixture onto the prepared baking sheet, spreading it into an even layer with a spatula. Allow it to cool completely, about 15 minutes, until hardened.
Once the brittle has cooled, break it into small, irregular pieces.
To serve, top each bowl of rice pudding with a few pieces of macadamia maple brittle for an added crunch. Enjoy!
Nutrition Facts
Calories |
3965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 428.7 g | 156% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 359.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1346 mg | 104% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
