Creamy White Chocolate Rice Pudding

  • Yield 6 servings
  • Prep 25 minutes
  • Cook 25 minutes

A creamy, rich bread pudding with a chocolaty taste.

Rice pudding was a favorite of mine as a child, and I continued to make it for my children. I remember the pudding as child being a lot stiffer, but I have incorporated some ingredients like the heavy cream and the white chocolate to give it a unique taste, almost like ice cream. I also sometimes add 1/4 cup of mascarpone cheese (which I usually have in my fridge) to give some more richness, but that is not something that most people have in their pantry.


1 cup rice
2 cups water
1/2 cup white chocolate morsels
3/4 cup California raisins
1 cup heavy cream
1/4 cup granulated sugar
2 large egg yolks
1 tablespoon butter (room temp)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
Additional chopped white chocolate morsels and cinnamon for topping (optional)


  1. Preheat oven to 350F.
  2. Cook  rice in water according to package directions, omitting salt.
  3. Place rice in a 1-quart baking dish. Add white chocolate morsels and toss  to melt. Add  raisins.
  4. Combine egg yolks, heavy cream, sugar, butter, vanilla extract, cinnamon and nutmeg; mix well. Pour over rice mixture.
  5. Bake  25 minutes. Remove and let stand  10 minutes before serving. Top each serving with additional chopped white chocolate morsels and a sprinkle of cinnamon, if using.



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