White Chocolate Rice Pudding Recipes

WHITE CHOCOLATE RICE PUDDING

Steps:

• Add the milk, sugar, salt, vanilla and nutmeg to a saucepan and heat over high heat. Stir in the rice.Bring the milk to a boil, reduce heat to medium low and cook for 30 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together, until the milk is absorbed.
• Remove the pan from the heat and add the chocolate. Stir until melted.
• Serve warm garnished with dried cranberries and pistachios.

CHOCOLATE RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
• Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

GERMAN CHOCOLATE RICE PUDDING

Steps:

• If you love the sound and flavors of the Chocolate German Cake, but don't have the time to bake - read on because this rice pudding is right up your alley. Try it today and enjoy this sinful chocolate cake in the form of delicious individual rice puddings. Step 1 In a saucepan, combine the cooked white rice, chocolate milk, sugar, and butter. Cook over low heat until thickened. This should take about 30 minutes, stirring often.
• Step 2 Next, add the vanilla extract, chopped pecans, and shredded coconut. When combined, pour into individual dessert cups.
• Step 3 When ready, garnish with additional pecans and coconut, if desired. This can be served warm or cold.

WHITE CHOCOLATE ORZO PUDDING

Steps:

• Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
• Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

WHITE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. , Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract.

WHITE CHOCOLATE RICE PUDDING WITH CHERRIES JUBILEE AND SLICED ALMONDS

Steps:

• Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
• Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
• Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.

WHITE CHOCOLATE RICE PUDDING, CHERRIES AND ALMONDS

Steps:

• RICE PUDDING:.
• Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
• Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
• Reduce heat to low.
• Whisk egg yolks and cream together in a small bowl.
• Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
• Remove from the heat.
• Add white chocolate and stir until melted.
• Stir in the orange zest(if using) and cinnamon.
• Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
• WARM CHERRY SAUCE:.
• Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
• Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
• ASSEMBLING THE PUDDING:.
• Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
• Either way it will look lovely and taste even better.
• Enjoy!

WHITE CHOCOLATE RICE PUDDING WITH DRIED CRANBERRY COMPOTE

Steps:

• Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
• Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Spoon pudding into bowls. Top with Dried Cranberry Compote.

CHOCOLATE RICE PUDDING

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

WHITE CHOCOLATE AND CARDAMOM RICE PUDDING WITH MARMALADE AND COINTREAU SAUCE

Steps:

• Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
• Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
• Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
• To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
• Divide the rice pudding between four bowls and drizzle with the sauce.
• Serve decorated with a few shavings of white chocolate, if desired.