Cheesecake Rice Pudding Recipes

Steps:

• In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
• While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.
• When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.
• Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.
• Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a "skin" from forming) and refrigerate until chilled, at least 1 hour.
• Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.

Steps:

• Heat oven to 325ºF.
• Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with cajeta.

Steps:

• Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. Remove from the heat. Place the beaten egg in a medium bowl. Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until the mixture boils. Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract. For the cheesecake version, stir the softened cubes of cream cheese into the hot pudding. Add the powdered sugar and stir well until the cream cheese is fully melted and incorporated. Transfer the pudding to a large bowl. Press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve. The pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days. For the chocolate version, add the cocoa, powdered sugar and 1/3 to 1/2 of the chocolate chips to the hot pudding. Stir until melted and smooth. Transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming. Refrigerate until ready to serve. Once chilled, stir in the remaining chocolate chips. Serve warm, room temperature or chilled. It will keep well covered in the refrigerator for 3-4 days. Recipe Source: adapted and tested by my friend Ashli M, inspired by Pudding on the

Steps:

• In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
• Put in above spices & raisins.
• Let all cook till done.
• While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
• When rice is done add sugar & prepared pudding.
• Eat warm or refrigerate till cold--good either way!

Steps:

• 1. pour 3 1/2 cups of the half and half, cooked rice, sugar and salt into a large 3-4 quart pot.
• 2. stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. remove from the heat.
• 3. place the beaten egg in a medium bowl. slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.
• 4. continue to temper the egg with 3-4 more spoonfuls of the hot pudding whisking constantly.
• 5. add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate.
• 6. return the pot to medium heat and stir constantly until the mixture boils.
• 7. remove from the heat and stir in the last 1/2 cup of half and half and the vanilla extract.
• 8. for the cheese cake version, stir softened cubes of cream cheese into the hot pudding.
• 9. add the powdered sugar and stir well until the cream cheese is fully melted and incorporated.
• 10. transfer the pudding to a large bowl. press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve.
• 11. the pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
• 12. for the chocolate version, add the cocoa, powdered sugar and 1/3-1/2 of the chocolate chips to the hot pudding.
• 13. stir until melted and smooth. transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming.
• 14. refrigerate until ready to serve. once chilled, stir in the remaining chocolate chips.
• 15. serve warm, room temperature or chilled. it will keep well covered in the refrigerator for 3-4 days.