Cheesecake Rice Pudding And A Chocolate Version

Cheesecake Rice Pudding And A Chocolate Version

No Photo

Have you made this?

 Share your own photo!

Patsy Fowler

By
@hellchell1

i remember my mom making this it would be so good on a cold day

Rating:

★★★★★ 1 vote

Serves:
4-6
Prep:
1 Hr
Cook:
25 Min

Ingredients

  • 4 c
    half and half
  • 2 c
    cooked medium grain rice
  • 1 c
    sugar
  • 1
    egg, beaten and brought to room temperature
  • 1 tsp
    pure vanilla extract
  • CREAM CHEESE VERSION:

  • 6 oz
    cream cheese, cut into cubes and softened to rook temperature
  • 2 Tbsp
    powdered sugar
  • CHOCOLATE VERSION:

  • 2 Tbsp
    cocoa powder
  • 1 Tbsp
    powdered sugar
  • 3/4 c
    semi-sweet chocolate chips

How to Make Cheesecake Rice Pudding And A Chocolate Version

Step-by-Step

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

Printable Recipe Card

About Cheesecake Rice Pudding And A Chocolate Version

Course/Dish: Puddings
Other Tags: Quick & Easy For Kids



Leave a Comment

Valentine's Day Menu For Dinner At Home

Valentine's Day Menu for Dinner at Home

Kitchen Crew

While I show people I love them year around, it's nice to have a special day to show how much I care. But a prix fixe menu and an insanely...

31 Reasons Why There's Always Room For Dessert

31 Reasons Why There's Always Room for Dessert

Kitchen Crew @JustaPinch

We all know that we have a second stomach. The one that magically appears just when we think we can't eat another bite and then get a glimpse at dessert....

Sweet & Indulgent Homemade Christmas Dessert Recipes

Sweet & Indulgent Homemade Christmas Dessert Recipes

Kitchen Crew

When the Christmas meal is finished and leftovers are packed in the fridge, it's time for the next "meal" in my house... dessert. I like to have options out since...