Creamy White Chocolate Rice Pudding

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

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.


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