White Chocolate Rice Pudding Recipes

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 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.

BAKED WHITE CHOCOLATE RICE PUDDING

Steps:

• Preheat oven to 180c or 350f (gas mark 4)
• Add the rice to a saucepan filled with 2 cups (480ml) of water, bring to a boil, then reduce heat to low and cover with a lid, simmer until all water is almost absorbed.
• Whisk in ¾ of the milk, the white chocolate options, 3 tbs of sukrin:gold (add one tbs at a time and taste test for sweetness)and scrape some seeds from the vanilla pod until no visible lumps.
• Whisk the egg together with the remaining milk.
• Add this into the rice with the vanilla pod.
• Heat on a low heat for a couple of mins stirring until creamy.
• Place the rice in an oven proof dish
• Sprinkle over the top with the remaining sukrin:gold
• Bake in the oven for approx 45 mins until rice is set and lightly golden on top.
• Serve as is or with your choice of fruit.
• If you prefer a traditional style unbaked rice pudding. You can skip the oven process and instead just gently warm in a saucepan until creamy.

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

Steps:

• To make the rice: Place the milk, sugar, vanilla bean, and salt in a large heavy-bottomed saucepan and bring to a boil. Reduce the heat to low and stir in the rice. Simmer, partially covered, for about 25 minutes, or until 90 percent of the liquid has been absorbed, stirring occasionally. The rice should be firm but completely cooked. Remove the pan from the heat and let the rice rest, covered, for about 10 minutes. Discard the vanilla bean. To make the custard: Place the milk and heavy cream in a saucepan and bring to a boil. In a small bowl, whisk together the eggs and yolks. Add a bit of the hot milk mixture to the eggs, whisking quickly to temper the eggs. Pour the tempered egg mixture into the hot milk mixture while whisking. Whisk in the rum and vanilla. Pour the mixture over the rice and stir to combine. Preheat the oven to 350 degrees F. Grease a medium baking dish or soufflé dish. Scrape the rice mixture into the prepared baking dish and cover with foil. Place the dish in a larger baking pan and fill the larger pan with very hot tap water so it reaches halfway up the sides of the rice pudding dish. Bake the pudding for 45 minutes, stirring the mixture every 15 minutes. The custard should be just barely set, but still creamy. Remove the dish from the water bath and stir in the white chocolate. Press a piece of plastic film onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 2 hours. Before serving, fold whipped cream into the chilled pudding to lighten the texture to the desired consistency. Serve with the remaining whipped cream, if desired.

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 JASMINE RICE PUDDING

Steps:

• Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
• Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
• Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
• Add the white chocolate and stir until melted.
• Spoon into individual bowls. Cover and chill until cold.

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.