CHEESECAKE RICE PUDDING AND A CHOCOLATE VERSION
i remember my mom making this it would be so good on a cold day
Provided by Patsy Fowler
Categories Puddings
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. pour 3 1/2 cups of the half and half, cooked rice, sugar and salt into a large 3-4 quart pot.
- 2. stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. remove from the heat.
- 3. place the beaten egg in a medium bowl. slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.
- 4. continue to temper the egg with 3-4 more spoonfuls of the hot pudding whisking constantly.
- 5. add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate.
- 6. return the pot to medium heat and stir constantly until the mixture boils.
- 7. remove from the heat and stir in the last 1/2 cup of half and half and the vanilla extract.
- 8. for the cheese cake version, stir softened cubes of cream cheese into the hot pudding.
- 9. add the powdered sugar and stir well until the cream cheese is fully melted and incorporated.
- 10. 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.
- 11. the pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
- 12. for the chocolate version, add the cocoa, powdered sugar and 1/3-1/2 of the chocolate chips to the hot pudding.
- 13. stir until melted and smooth. transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming.
- 14. refrigerate until ready to serve. once chilled, stir in the remaining chocolate chips.
- 15. serve warm, room temperature or chilled. it will keep well covered in the refrigerator for 3-4 days.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
RICE CHEESECAKE PUDDING
This recipe is for a rice cooker. I hate to see an appliance go to waste because it will only do one thing (like cook rice only), so I made this up and the family loved it. I've made up several different recipes for that reason. I made up this recipe because I love my rice cooker but i hate to have appliances that only do one thing.
Provided by Darlene Summers
Categories Dessert
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
- Put in above spices & raisins.
- Let all cook till done.
- While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
- When rice is done add sugar & prepared pudding.
- Eat warm or refrigerate till cold--good either way!
Nutrition Facts : Calories 163.8, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.4, Sodium 23.6, Carbohydrate 34.8, Fiber 0.6, Sugar 17.9, Protein 2.9
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