cheesecake rice pudding and a chocolate version

How To Make cheesecake rice pudding and a chocolate version

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