Macadamia Spice Rice Pudding
I don't have a photo for this since my camera is broken, but it came out so good that I really wanted to share. Also, if anyone has any other unique ideas for bread pudding, please share! It's my favorite dessert and I'm always looking for variations.
Macadamia Spice Rice Pudding
This is really more of a custardy rice pudding. It's delicious hot out of the oven, but also makes a great breakfast the next morning straight out of the fridge.
4 cups milk
4 eggs
sugar to taste (I used about half a cup, but I really like to keep my desserts minimally sweet, so if you like things more conventially sweet, you might want to double that or more.)
1 cup uncooked basmati rice
a handful or two of macadamia nuts (depending on how much you like nuts)
nutmeg
cinnamon
1) Cook the rice as instructed on the package. Put it in the fridge to cool.
2) Put the nuts, nutmeg, and cinnamon in a sealed plastic bag, and using whatever method you prefer, mash up the nuts until they're in relatively small pieces and the spices are all mixed up. (I used a metal measuring cup.)
3) Combine milk, eggs, and sugar in a large bowl and mix well. Add rice and nut/spice mixture and stir.
4) Pour into large baking dish and bake at 350 degrees for 30 - 40 minutes, or until pudding jiggles minimally when nudged.
Makes enough as a dessert for four hungry people around 11 p.m., and breakfast the next morning, eaten out of a tupperware container while driving to work.
Macadamia Spice Rice Pudding
This is really more of a custardy rice pudding. It's delicious hot out of the oven, but also makes a great breakfast the next morning straight out of the fridge.
4 cups milk
4 eggs
sugar to taste (I used about half a cup, but I really like to keep my desserts minimally sweet, so if you like things more conventially sweet, you might want to double that or more.)
1 cup uncooked basmati rice
a handful or two of macadamia nuts (depending on how much you like nuts)
nutmeg
cinnamon
1) Cook the rice as instructed on the package. Put it in the fridge to cool.
2) Put the nuts, nutmeg, and cinnamon in a sealed plastic bag, and using whatever method you prefer, mash up the nuts until they're in relatively small pieces and the spices are all mixed up. (I used a metal measuring cup.)
3) Combine milk, eggs, and sugar in a large bowl and mix well. Add rice and nut/spice mixture and stir.
4) Pour into large baking dish and bake at 350 degrees for 30 - 40 minutes, or until pudding jiggles minimally when nudged.
Makes enough as a dessert for four hungry people around 11 p.m., and breakfast the next morning, eaten out of a tupperware container while driving to work.