I have always been a fan of rice pudding, but don’t make it very often. It just never comes to mind when I am looking for a dessert to make. But now that I have this amazingly delicious version that combines rice pudding and cheesecake, I will have to start making it more often.
Cheesecake Rice Pudding
Ingredients:
- 6 cups
half and half - 2/3 cup arborio rice
-
1 cup
granulated sugar -
1
egg, room temperature -
1 teaspoon
vanilla extract -
6 ounces
cream cheese, cut into cubes and room temperature -
2 tablespoons
powdered sugar
Directions:
- In a large pot, about 3-4 quarts, add in 5 1/2 cups of half and half, rice and sugar. Over medium-high heat, bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the rice is tender and the liquid has been absorbed, about 40-45 minutes. Remove from the heat.
- In a medium bowl, beat the room temperature egg. Slowly add in a spoonful of the hot pudding, while whisking constantly. Continue to temper the egg with 4 more spoonfuls of hot pudding.
- Slowly pour the tempered egg mixture back into the pot, while stirring constantly. Continue to stir until completely incorporated.
- Heat the pot over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat.
- Add in the vanilla extract, remaining 1/2 cup half and half, cream cheese and powdered sugar. Stir until the cream cheese is melted and completely incorporated.
- Transfer the rice pudding to a large bowl and place a piece of plastic wrap directly on top of the pudding. Refrigerate until ready to serve.
Enjoy!!!
Notes:
The pudding can be served warm, room temperature or cold, I prefer mine cold. The pudding will keep tightly covered in the refrigerator for 3-4 days.
Yields 4-6 servings
