Cheesecake Rice Pudding {Plus a Chocolate Version!}

Cheesecake Rice Pudding

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!

Cheesecake Rice Pudding

One Year Ago: Walnut Chocolate Chip Blondies {Applebee’s Knock-off Recipe}
Two Years Ago: Roasted Garlic and Cauliflower Pasta
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Cheesecake Rice Pudding {Plus a Chocolate Version!}

Yield: Serves 4-6

Cheesecake Rice Pudding {Plus a Chocolate Version!}

Note: The recipe is written to make either a full batch of cheesecake or a full batch of chocolate rice pudding. Alternately, you can make the full batch of pudding, split the hot, cooked pudding in half and add halved amounts of the cheesecake and chocolate variations to each half to make some of both without doubling the entire pudding recipe. Medium grain rice is important for this recipe. It can be found by the other varieties of rice. I haven't tried this recipe with long grain, brown rice, short grain or arborio so I can't weigh in on how those would fare as a substitution.

Ingredients

    Pudding:
  • 4 cups half-and-half
  • 2 cups cooked medium grain rice
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten and brought to room temperature
  • 1 teaspoon pure vanilla extract
  • Cream Cheese Variation:
  • 6 ounces cream cheese, cut into cubes and softened to room temperature
  • 2 tablesoons powdered sugar
  • Chocolate Variation:
  • 2 tablespoons cocoa powder (regular or Dutch-process)
  • 1 tablespoon powdered sugar
  • 2/3 cup semisweet chocolate chips

Directions

  1. 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.
  2. 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.
  3. Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract.

Notes

For the cheesecake version, stir the softened cubes of cream cheese into the hot pudding. Add the powdered sugar and stir well until the cream cheese is fully melted and incorporated. 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. The pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.

For the chocolate version, add the cocoa, powdered sugar and 1/3 to 1/2 of the chocolate chips to the hot pudding. 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. Refrigerate until ready to serve. Once chilled, stir in the remaining chocolate chips. Serve warm, room temperature or chilled. It will keep well covered in the refrigerator for 3-4 days.

https://www.melskitchencafe.com/cheesecake-rice-pudding-plus-a-chocolate-version/

Recipe Source: adapted and tested by my friend Ashli M, inspired by Pudding on the Rice