The nuts can be toasted ahead of time and stored in an airtight container until ready to use. If you like cold rice pudding, this can be made ahead of time and stored in the refrigerator until ready to serve.

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread out the macadamia nuts on top. Bake for 10-13 minutes or until golden brown. Keep an eye on them so they do not burn.

Let cool and then set aside ¼ cup of the nuts for chopping and topping. Leave the rest on the baking sheet for later.

Pour the caramel directly on top of the nuts on the lined baking sheet. Let rest at room temperature for 30 minutes or until completely cooled and hardened.

Break apart the praline and put the pieces into a food processor. Process for 15 to 20+ minutes, depending on how powerful your food processor is. It will become a crumbly powder and then eventually turn into a smooth, runny paste. If your food processor starts to overheat, stop and let it cool down before starting again.

Wash the rice in cold water three or four times to remove excess starch. Bring the rice, water and salt to a boil over medium-high heat. Simmer covered until water has been absorbed, about 15-20 minutes.

Turn off the heat and whisk in the milk, granulated sugar and a little over ½ cup of the praline paste (setting the rest aside for assembly). Make sure to scrape the bottom to remove any stuck on pieces. Cook uncovered over medium heat for 30-40 minutes, stirring frequently, especially towards the end of cooking.

The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. Do not overcook or the pudding will be solid instead of creamy once cooled.

Remove from heat and stir in butter and vanilla, until the butter has melted in fully.

Pour the rice pudding into ramekins or serving glasses. Top each one with a bit of the remaining praline paste. Sprinkle with the reserved toasted and chopped macadamia nuts. Serve now or chill if you like yours chilled before eating.