Rice Cheesecake Pudding
Indulge in the creamy decadence of Rice Cheesecake Pudding, a delightful twist on classic cheesecake that combines the comforting texture of cooked white rice with the rich, velvety flavors of cream cheese and vanilla. This baked pudding harmoniously blends simple pantry staples like whole milk, eggs, and sugar with a tangy splash of lemon juice for a perfectly balanced sweetness. With its custard-like consistency and subtle hints of graham cracker crunch as an optional topping, this dessert is an irresistible treat that’s easy to prepare yet impressive to serve. Ideal for dinner parties or a cozy family gathering, Rice Cheesecake Pudding is best enjoyed chilled, making it a refreshing yet indulgent finale to any meal.
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Recipe Information
Ingredients
- 1.5 cups Cooked white rice
- 2 cups Whole milk
- 8 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 large Eggs
- 1 tablespoon Cornstarch
- 1 pinch Pinch of salt
- 0.5 cups Crushed graham crackers (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round baking dish.
In a medium saucepan, combine the cooked white rice and whole milk over medium heat. Stir occasionally until the mixture is warmed through, about 5 minutes.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the heavy cream, vanilla extract, and lemon juice to the cream cheese mixture. Beat until fully incorporated and silky.
Gradually stir in the warmed rice and milk mixture into the cream cheese mixture until well combined.
In a separate small bowl, whisk the eggs, cornstarch, and a pinch of salt together. Then, slowly pour this into the rice and cream cheese mixture, whisking constantly to ensure even distribution.
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the pudding is set and lightly golden on top. The center should have a slight jiggle but not be runny.
Remove from the oven and let the pudding cool to room temperature. Then, refrigerate for at least 2 hours to allow the flavors to meld and the pudding to firm up.
Optional: Sprinkle crushed graham crackers over the top for added texture and garnish before serving.
Serve chilled and enjoy your Rice Cheesecake Pudding!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 24.8 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
