cheesecake rice pudding and a chocolate version

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

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

(1 rating)
yield 4 -6
prep time 1 Hr
cook time 25 Min

Ingredients For cheesecake rice pudding and a chocolate version

  • 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

  • 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.

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