Cheesecake Rice Pudding {Plus a Chocolate Version!}

Name: Cheesecake Rice Pudding {Plus a Chocolate Version!}
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 4 4 cups half-and-half; 2 2 cups cooked medium grain rice; 1 1 cup granulated sugar; ¼ ¼ teaspoon salt; 1 1 large egg; 1 1 teaspoon pure vanilla extract; 6 6 ounces cream cheese; 2 2 tablespoons powdered sugar; 2 2 tablespoons cocoa powder; 1 1 tablespoon powdered sugar; ⅔ ⅔ cup semisweet chocolate chips

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4.7

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 Servings
Course
Dessert
Cuisine
American

Cheesecake Rice Pudding {Plus a Chocolate Version!}

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Pudding:

4 4 cups half-and-half
2 2 cups cooked medium grain rice
1 1 cup granulated sugar
¼ ¼ teaspoon salt
1 1 large egg beaten and brought to room temperature
1 1 teaspoon pure vanilla extract

Cream Cheese Variation:

6 6 ounces cream cheese cut into cubes and softened to room temperature
2 2 tablespoons powdered sugar

Chocolate Variation:

2 2 tablespoons cocoa powder regular or Dutch-process
1 1 tablespoon powdered sugar
⅔ ⅔ cup semisweet chocolate chips

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Instructions

Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. Remove from the heat.
Place the beaten egg in a medium bowl. Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until the mixture boils.
Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract.

Notes

For the Cheesecake Version: stir the softened cubes of cream cheese into the hot pudding. Add the powdered sugar and stir well until the cream cheese is fully melted and incorporated. Transfer the pudding to a large bowl. Press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve. The pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
For the Chocolate Version: add the cocoa, powdered sugar and 1/3 to 1/2 of the chocolate chips to the hot pudding. Stir until melted and smooth. Transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming. Refrigerate until ready to serve. Once chilled, stir in the remaining chocolate chips. Serve warm, room temperature or chilled. It will keep well covered in the refrigerator for 3-4 days.

Nutrition Information

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Serving 1 Serving Calories 687kcal (34%) Carbohydrates 80g (27%) Protein 11g (22%) Fat 37g (57%) Saturated Fat 22g (110%) Cholesterol 123mg (41%) Sodium 269mg (11%) Fiber 2g (8%) Sugar 46g (92%)