CHEESECAKE RICE PUDDING AND A CHOCOLATE VERSION

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Cheesecake Rice Pudding And A Chocolate Version image

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

Provided by Patsy Fowler

Categories     Puddings

Time 1h25m

Number Of Ingredients 12

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

Steps:

  • 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.

fantasticblizz comedy
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This was the perfect dessert for my dinner party! It was elegant and delicious, and everyone loved it. I will definitely be making it again.


Umarfarooq Kharal
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This recipe is a great way to use up leftover rice pudding. I love that it's a no-bake dessert, so it's perfect for hot summer days.


Grace Ziba
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I've made this recipe several times and it's always a hit! I love the versatility of it - you can use any type of rice pudding or cheesecake flavor. I also like to add a layer of fresh fruit in the middle.


Anthony Romero
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This is my new favorite dessert! The cheesecake and rice pudding layers are the perfect combination of creamy and fluffy. I love that it's not too sweet, and the chocolate version is even better.


Willis Jones
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I tried this recipe and it was a disaster! The rice pudding was too runny and the cheesecake layer didn't set properly. I followed the recipe exactly, so I'm not sure what went wrong.


Moges Fekadu
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This recipe was easy to follow and the rice pudding turned out great! I used arborio rice and it gave the pudding a nice chewy texture. I would definitely recommend this recipe.


Hussnain Butt
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I made this for my family and they loved it! The cheesecake layer was so creamy and smooth, and the rice pudding was perfectly cooked. I will definitely be making this again.


Loredana Carmela Crisafulli
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This was the perfect dessert for my dinner party! It was elegant and delicious, and everyone loved it. I will definitely be making it again.


Jet Black
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This recipe is a great way to use up leftover rice pudding. I love that it's a no-bake dessert, so it's perfect for hot summer days.


chicken sause broccoli yes
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I've made this recipe several times and it's always a hit! I love the versatility of it - you can use any type of rice pudding or cheesecake flavor. I also like to add a layer of fresh fruit in the middle.


Tracy Muthua
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This is my new favorite dessert! The cheesecake and rice pudding layers are the perfect combination of creamy and fluffy. I love that it's not too sweet, and the chocolate version is even better.


Sojol Ahmed
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I tried this recipe and it was a disaster! The rice pudding was too runny and the cheesecake layer didn't set properly. I followed the recipe exactly, so I'm not sure what went wrong.


Maddox Summers
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This recipe was easy to follow and the rice pudding turned out great! I used arborio rice and it gave the pudding a nice chewy texture. I would definitely recommend this recipe.


weerkis
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I made this for my family and they loved it! The cheesecake layer was a bit too rich for me, but everyone else seemed to enjoy it. I would recommend using a lighter cream cheese next time.


Ahnaf Shahriar
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This rice pudding was amazing! The cheesecake layer was so creamy and smooth, and the rice pudding was perfectly cooked. I will definitely be making this again.


Brian Glassburn
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I followed the recipe exactly and it turned out great! The rice pudding was creamy and flavorful, and the cheesecake layer was rich and decadent. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.


PHIQ MEDIA
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This cheesecake rice pudding was a hit at my dinner party! It had the perfect balance of creamy cheesecake and fluffy rice pudding, and the chocolate version was equally delicious. I'll definitely be making this again soon.