Cheesecake Rice Pudding {Plus a Chocolate Version!}

For 6 Servings, Cheesecake Rice Pudding {Plus a Chocolate Version!} keeps the list centered on half-and-half, cooked medium grain rice and salt. Set aside about 50 minutes.

• Yield 6 Servings
• Ready in 50 minutes
• Prep 10 minutes
• Cook 40 minutes

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

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.

Chill the cheesecake until the center is fully set.