Rice Pudding, Cheesecake & Chocolate

Ingredients

Instructions

1. 1

   Pudding: 4 cups half-and-half 2 cups cooked arborio rice 1 cup (212 g) granulated sugar � teaspoon salt 1 large egg, beaten and brought to room temperature 1 teaspoon pure vanilla extract Cream Cheese Variation: 6 ounces (170 g) cream cheese, cut into cubes and softened to room temperature 2 tablespoons powdered sugar Chocolate Variation: 2 tablespoons cocoa powder, regular or Dutch-process 1 tablespoon powdered sugar cup (113 g) semisweet chocolate chips Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot.

2. 2

   Stir constantly over medium heat with a wooden spoon or at silicone spatula until the mixture thickens, 25-35 minutes.

3. 3

   Remove from the heat.

4. 4

   Place the beaten egg in a medium bowl.

5. 5

   Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.

6. 6

   Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly.

7. 7

   Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incor porate.

8. 8

   Return the pot to medium heat and stir constantly until the mixture boils.

9. 9

   Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract.