Monday, January 13, 2014

Cheesecake Rice Pudding

Cheesecake Rice Pudding

We had some friends over this weekend and they're gluten intolerant, so I wanted to make a yummy dessert that they could eat. I love rice pudding, so I was excited when I came across it, knowing that it was also gluten free! It was sooooo yummy! Everyone loved it!

Cheesecake Rice Pudding
from Mel's Kitchen Cafe 

  • 4 cups half-and-half
  • 2 cups cooked medium grain rice
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten and brought to room temperature
  • 1 teaspoon pure vanilla extract
  • Cream Cheese Variation:
  • 6 ounces cream cheese, cut into cubes and softened to room temperature
  • 2 tablesoons powdered sugar 

  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.
  4. Stir the softened cubes of cream cheese into the hot pudding. Add the powdered sugar and stir well until the cream cheese is fully melted and incorporated. 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. The pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.


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