Today is a really fun and different dessert for you, White Chocolate Rice Pudding! Imagine the creamiest risotto you’ve ever had infused with the deliciousness of white chocolate. This is a real winner!
Traditional rice pudding is made with regular long grain rice, but how much more decadent would it be if we used arborio instead (the same rice you use to make risotto)? I thought it would be fun to spin this version toward a vanilla and caramel flavor profile and boy was I right!
Like any risotto, this is hands-on requiring regular stirring, but it is worth the effort. Just plan to stay at the stove while it is cooking and it will be well worth the time.
It is amazing how just six ingredients can make something so creamy, luscious, and delightful. Our grandmothers really knew what they were doing when they figured out that cooked rice could be turned into a sweet treat.
When you have so few ingredients, each one takes on more importance. You may be surprised by the amount of vanilla called for in this recipe, but when you taste it, you’ll understand. There is a burst of sexy vanilla flavor in every single bite!
This pudding has all the comfort of the dessert you remember from your childhood. It is wonderful for cold days, warming you to your toes. As winter comes to a close and we head into spring with its wet and dreary days, keep this recipe close by, your family will love it.
I hope you make this White Chocolate Rice Pudding soon and share it with your family and friends. It would be a perfect ending to a lighter meal like last week’s Chopped Meats and Cheese Salad. Enjoy and Happy Chocolate Monday!
Jane’s Tips and Hints:
Using vanilla paste gives you the beautiful specks of vanilla beans (see the first photo) and an explosion of flavor in every bite. This is the kind of recipe that really benefits from using vanilla paste.
This recipe is naturally gluten-free!
- 3-1/2 cups half and half or 2 (13.66 fl oz) cans unsweetened
- coconut milk
- 3 tsp vanilla paste or pure vanilla extract
- 1/4 cup (50 g) granulated sugar
- Pinch kosher or fine sea salt
- 1 tbsp butter
- 1 cup (200 g) arborio rice
- 2 tbsp water
- 3 oz (about 1/2 cup) white chocolate, very finely chopped
- Lightly sweetened whipped cream, if desired
- In a medium saucepan, combine the half and half, vanilla paste, sugar, and salt. Stirring with a flexible spatula until thoroughly blended and the sugar is dissolved. Warm over medium-low heat to just below a simmer. Cover the pan, move it off the heat, and let steep for 10 minutes, infusing the vanilla flavor throughout the milk.
- Meanwhile, in a very large saucepan, melt the butter over low heat. Swirl the melted butter to coat the bottom of the pan. Add the rice and stir until all the grains are coated. Add the water to the rice and cook, stirring, until the liquid is absorbed.
- Raise the heat to medium-low and add 1/2 cup of the hot milk. Cook, stirring often, until nearly all of it has been absorbed by the rice. Continue adding the hot milk, about a cup at a time, stirring regularly (don’t walk away from the stove), cooking until it is nearly all absorbed before adding more. Stirring helps release the starch from the rice, making the mixture even creamier. The color will deepen as it cooks, turning a beautiful caramel color.
- You want the rice to be creamy with just a hint of texture when you take a bite, but not chewy. This should take about 20 to 30 minutes. Taste little bits occasionally so you can tell when it is close to being done. Make sure it is done before stopping cooking.
- When done, stir in the chopped white chocolate. Turn off the heat but leave the pan on the burner. Stir until the chocolate is melted and the mixture is smooth. Scoop into bowls, top with a dollop of whipped cream if desired, serving while still warm.
Amount Per Serving: Calories: 541 Total Fat: 38g Saturated Fat: 28g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 84mg Sodium: 197mg Carbohydrates: 40g Fiber: 0g Sugar: 24g Protein: 9g
Create a New Tradition Today!