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?
- 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
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 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.
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.
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.