Cheesecake Rice Pudding And A Chocolate Version

Cheesecake Rice Pudding And A Chocolate Version Recipe

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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

  • 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.

Printable Recipe Card

About Cheesecake Rice Pudding And A Chocolate Version

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