Cheesecake Rice Pudding {Plus a Chocolate Version!}
User Reviews
4.7
Cheesecake Rice Pudding {Plus a Chocolate Version!}
Description
The Cheesecake Rice Pudding starts with cooking half-and-half, cooked rice, sugar, and salt on medium heat until thick, then tempering in a beaten egg to enrich the texture. Vanilla is added last for flavor. One variation mixes softened cream cheese and powdered sugar into the hot pudding, yielding a rich, tangy profile reminiscent of cheesecake. Another version adds cocoa powder, powdered sugar, and some of the chocolate chips melted in, with the remainder stirred in after chilling for chocolate bursts.
The pudding's texture is creamy and luscious whether served warm, room temperature, or chilled. The cheesecake version has a slightly tangy richness from the cream cheese, while the chocolate version offers smooth cocoa flavor with bits of melted chocolate.
Pressing plastic wrap onto the pudding surface before chilling prevents a skin from forming. Both versions keep well refrigerated for up to 3-4 days. This dessert allows easy adaptation by choosing a fruit or chocolate angle according to preference.
Ingredients
Pudding:
- 4 cups half-and-half
- 2 cups medium grain rice cooked
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 large egg beaten and brought to room temperature
- 1 teaspoon vanilla extract pure
Cream Cheese Variation:
- 6 ounces cream cheese cut into cubes and softened to room temperature
- 2 tablespoons powdered sugar
Chocolate Variation:
- 2 tablespoons cocoa powder regular or Dutch-process
- 1 tablespoon powdered sugar
- ⅔ cup semisweet chocolate chips
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
- Press plastic wrap on the pudding surface before chilling to avoid skin formation.
- The cheesecake version can be served warm, at room temperature, or chilled.
- Chocolate pudding should be stirred after chilling to incorporate remaining chocolate chips.
- Refrigerate pudding tightly covered for 3-4 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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