Cheesecake Rice Pudding And A Chocolate Version
cooked medium grain rice
egg, beaten and brought to room temperature
pure vanilla extract
CREAM CHEESE VERSION:
cream cheese, cut into cubes and softened to rook temperature
semi-sweet chocolate chips
1pour 3 1/2 cups of the half and half, cooked rice, sugar and salt into a large 3-4 quart pot.
2stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. remove from the heat.
3place the beaten egg in a medium bowl. slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.
4continue to temper the egg with 3-4 more spoonfuls of the hot pudding whisking constantly.
5add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate.
6return the pot to medium heat and stir constantly until the mixture boils.
7remove from the heat and stir in the last 1/2 cup of half and half and the vanilla extract.
8for the cheese cake version, stir softened cubes of cream cheese into the hot pudding.
9add the powdered sugar and stir well until the cream cheese is fully melted and incorporated.
10transfer 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.
11the pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
12for the chocolate version, add the cocoa, powdered sugar and 1/3-1/2 of the chocolate chips to the hot pudding.
13stir 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.
14refrigerate until ready to serve. once chilled, stir in the remaining chocolate chips.
15serve warm, room temperature or chilled. it will keep well covered in the refrigerator for 3-4 days.