Cheesecake Rice Pudding

 I have always been a fan of rice pudding, but don't make it very often. It just never comes to mind when I am looking for a dessert to make. But now that I have this amazingly delicious version that combines rice pudding and cheesecake, I will have to start making it more often. 

Cheesecake Rice Pudding

Ingredients:

• 6 cups half and half
• 2/3 cup arborio rice
• 1 cup granulated sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, cut into cubes and room temperature
• 2 tablespoons powdered sugar

Directions:

1. In a large pot, about 3-4 quarts, add in 5 1/2 cups of half and half, rice and sugar. Over medium-high heat, bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the rice is tender and the liquid has been absorbed, about 40-45 minutes. Remove from the heat.
2. In a medium bowl, beat the room temperature egg. Slowly add in a spoonful of the hot pudding, while whisking constantly. Continue to temper the egg with 4 more spoonfuls of hot pudding.
3. Slowly pour the tempered egg mixture back into the pot, while stirring constantly. Continue to stir until completely incorporated.
4. Heat the pot over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat.
5. Add in the vanilla extract, remaining 1/2 cup half and half, cream cheese and powdered sugar. Stir until the cream cheese is melted and completely incorporated.
6. Transfer the rice pudding to a large bowl and place a piece of plastic wrap directly on top of the pudding. Refrigerate until ready to serve.

Enjoy!!!

Notes:

The pudding can be served warm, room temperature or cold, I prefer mine cold. The pudding will keep tightly covered in the refrigerator for 3-4 days.

Yields 4-6 servings

*Adapted from Mel's Kitchen Cafe.