Easy White Chocolate Rice Pudding

White Chocolate Rice Pudding

This sweet and creamy treat is the ultimate in comfort. There are only 4 ingredients and 2 easy steps. Plus, this recipe takes only half the time to cook as other rice pudding recipes because it starts with leftover cooked rice. It’s also eggless. And did I mention white chocolate?

white chocolate rice pudding

For some helpful tips before you begin, click here.

INGREDIENTS:

  • 1 cup (124 g) leftover cooked rice (jasmine or other medium-grain)
  • 2 cups (480 ml) half & half
  • 3/4 cup (123 g or 4.4 oz. bar) white chocolate, chopped
  • Pinch salt

INSTRUCTIONS:

1. Cook the rice and half & half until thick and creamy.

– Cook the rice and half & half in a heavy-bottomed saucepan over medium heat, stirring often, until thick and creamy, about 25 minutes.

  • If the pudding starts to bubble and boil, turn the heat down to medium-low.

2. Stir in the chopped white chocolate and salt.

– When the rice pudding has become thick and creamy, remove from the heat and stir in the chopped white chocolate and salt.

  • The pudding will continue to thicken as it cools.

SERVE:

– Serve warm, room temperature or chilled.

  • If the rice pudding has thickened too much or become too stiff as it cooled, you can loosen it up by stirring in a little bit of half & half or milk.
white chocolate rice pudding
*****
white chocolate rice pudding

ABOUT THIS RECIPE

White chocolate rice pudding is a wonderful and comforting dessert. It’s rich, creamy, sweet and pretty easy to make. This recipe is truly simplified, too. It makes use of leftover cooked rice and takes half the time to make than other rice puddings. And because there are no eggs, there’s no chance of any curdling.

Top your white chocolate rice pudding with fresh berries, crushed pistachios or walnuts, fruit compotes or whatever toppings you like. Or enjoy it plain and simple.

TIPS:

1) Use leftover cooked rice.

  • Rice pudding made from pre-cooked rice takes half the cooking time as rice pudding starting from uncooked rice.
  • Using day-old rice will actually bring the best texture to your rice pudding. (Even leftover take-out rice will do well.)
  • If you only have freshly made rice, you may need to lessen the amount of half & half. Otherwise, your rice pudding may turn out a bit mushy. Start with 1 cup and slowly add in more while cooking until you reach your preferred consistency.

2) Use good quality white chocolate.

  • Using good quality white chocolate will ensure your rice pudding not only tastes wonderful, but will be silky smooth and creamy. If you can, use bars of white chocolate as opposed to white chocolate chips.
white chocolate bar

Back to the top

*****

Smooth & Creamy Vanilla Bean Panna Cotta

Vanilla bean panna cotta
Vanilla Bean Panna Cotta is a simple dessert of just cream, sugar, vanilla beans and a little gelatin to hold it all together. It is the simplicity of it that makes this wobbly, creamy, smooth dessert so elegant and memorable.

Creamy Lemon Posset (An Eggless Citrus Custard)

Lemon POsset with soft whipped cream, fresh blueberries and toasted milk crumb
Lemon Possets are creamy, lemony desserts with a velvety, smooth texture – like crème caramels or panna cottas but without the eggs or the gelatin. They are extremely simple to make and take no time at all.

Click HERE for more DESSERTS recipes!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.