White Chocolate And Macadamia Nut Rice Pudding - cooking recipe

Ingredients

10.5 oz white medium-grain rice, rinsed
2 tbsp butter
1/2 cup milk
1 None cinnamon stick
1/4 cup granulated sugar
1/2 cup heavy whipping cream
2 oz white chocolate, chopped finely
2.5 oz fresh or thawed frozen raspberries
1/3 cup coarsely chopped toasted macadamia nuts

Preparation

Combine rice, butter, milk, cinnamon and sugar in 2.5-quart rice cooker. Secure lid. Cook, stirring occasionally, for 25 mins, or until cooker automatically switches to 'Warm.' Let stand for 10 mins. Discard cinnamon stick.
Stir in cream, chocolate, raspberries and 1/2 the macadamia nuts. Serve immediately sprinkled with remaining nuts.