Cheesecake Rice Pudding {Plus a Chocolate Version!}
Cheesecake rice pudding and chocolate rice pudding are what dreams are made of! These homemade rice puddings are fantastic on their own and even better together.
I used to be a rice pudding hater. Until this recipe came into my life (be prepared, it’s one of the oldest on my site and the pictures are, well, unique).
I thought it was the only rice pudding I would ever need. Until my friend Ashli (hey, Ashli!) brought over this cheesecake and chocolate version before we moved from Wisconsin and I nearly died a rice pudding loving death.
Cheesecake rice pudding is the only.way.to.go. Wait! I take that back! Unless you want chocolate rice pudding. And then I change my stance and chocolate is the only.way.to.go.
Seriously, these two versions are the tastiest rice puddings I’ve ever devoured. Inspired by a restaurant called Pudding on the Rice, Ashli tailored these recipes to her way of liking (cheesecake and chocolate, baby!) and they are fantastic and so delicious and unique, I think everyone needs a little rice pudding in their lives. (And who would have thought there could be a restaurant dedicated just to rice pudding – pretty darn brilliant!).
If you are like me, the ultimate rice pudding nirvana is cheesecake rice pudding scooped into a bowl and dolloped with a spoonful of the decadent chocolate rice pudding.
I’m so in love with this stuff. Thanks, Ashli, you’ve changed my life forever!
One Year Ago: Walnut Chocolate Chip Blondies {Applebee’s Knock-off Recipe}
Two Years Ago: Roasted Garlic and Cauliflower Pasta
Three Years Ago: Kalua Pork
Cheesecake Rice Pudding {Plus a Chocolate Version!}
Ingredients
Pudding:
- 4 cups half-and-half
- 2 cups cooked medium grain rice
- 1 cup (212 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg, beaten and brought to room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Variation:
- 6 ounces (170 g) cream cheese, cut into cubes and softened to room temperature
- 2 tablespoons powdered sugar
Chocolate Variation:
- 2 tablespoons cocoa powder, regular or Dutch-process
- 1 tablespoon powdered sugar
- ⅔ cup (113 g) semisweet chocolate chips
Instructions
- Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. Remove from the heat.
- Place the beaten egg in a medium bowl. Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until the mixture boils.
- Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract.
Notes
Recommended Products
Recipe Source: adapted and tested by my friend Ashli M, inspired by Pudding on the Rice
I used arborio rice. Used whole milk cause I had to cook the rice then light cream gradually while it cooks. Thank you for this recipe. It’s very delightful!
Do you think this could be made simpler in an instant pot?
I haven’t made this in the instant pot, but it’s worth a try converting it!
Made the cream cheese version and it was sooooo good! At first I didn’t think the pudding would thicken after stirring for 25 minutes, but after adding the egg, it thickened right up!
It is creamy, smooth, and the cream cheese gives it just the right texture. We will definitely make this over and over again! Thank you Mel for such wonderful recipes!!
Awe so bummed right now, just finished this recipe. Flavor is amazing but I cooked 25 mins (prob halfway I turned it down to med-low bc it seemed like it was boiling) and the rice isn’t done. But the flavor is incredible! Wish I had enough ingredients to redo right now
How do you stir constantly for 25-35 minutes. Wow
This recipe was perfect. I made this for a friend who asked me to find a cheese cake rice pudding recipe. My husband who didn’t even like rice pudding liked it after I asked him to taste it for me. The balance of sweetness and taste was perfect. Often times I have to tweek a recipe to get it to where I like it but this one is on par. Thank you for putting this out there.
Oh my goodness. I had extra rice and didn’t want to heat up our house by turning the oven on. I deep dived into my Pinterest boards and found this.
Amazingly creamy and rich, everyone loved it. I did one can of coconut milk instead of all half/half and the. Did the cheesecake style. I lowered the sugar to 3/4 cup, but might only do 1/2 cup next time. I’m already planning on making this for my FIL’s birthday next weekend.
Thanks for another fantastic recipe!
Really good… I only had 4 Oz cream cheese, but it would be better with the full 6 Oz. Also next time I’ll add a little less sugar but it’s creamy and smooth and rich. We all love it.
I just stumbled across this recipe, and I am excited to try it! One question I have, though, when the recipe says to stir the pudding constantly for 25-35 minutes, do you literally mean to stand at the stove and stir for the entire duration?
Thank you!
Yep, otherwise the high dairy content can cause the pudding to scorch. It’s a labor of love, but it’s worth it!
OMG! This pudding was FANTASTIC! A complete hit all round!! This will be the only way I make rice pudding from now on!
Has anyone ever tried making both ways in one, chocolate cream cheese rice pudding?? That sounds good to me!
We made a single recipe and did half cheesecake and have chocolate. Our preference was the cheesecake but I did have both in a bowl and occasionally got both bites together – very good! I also like the cheesecake one with mini chocolate chips sprinkled on top. 😀
Overall, I really enjoyed the recipe! My rice wasn’t quite cooked enough but I might try aborio next time or just cook the rice with more water (separate from this recipe). The flavor though is excellent.