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.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round baking dish.

Step 2

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.

Step 3

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Step 4

Add the heavy cream, vanilla extract, and lemon juice to the cream cheese mixture. Beat until fully incorporated and silky.

Step 5

Gradually stir in the warmed rice and milk mixture into the cream cheese mixture until well combined.

Step 6

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.

Step 7

Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.

Step 8

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.

Step 9

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.

Step 10

Optional: Sprinkle crushed graham crackers over the top for added texture and garnish before serving.

Step 11

Serve chilled and enjoy your Rice Cheesecake Pudding!

Nutrition Facts

Serving size	1366.9 grams (1366.9g)

Amount per serving	% Daily Value*
Calories	2646

Total Fat 153.20g	196%
Saturated Fat 86.20g	431%
Polyunsaturated Fat 0.70g
Cholesterol 802mg	267%
Sodium 2162mg	94%
Total Carbohydrate 259.60g	94%
Dietary Fiber 3.10g	11%
Total Sugars 149.00g
Protein 53.70g	107%

Vitamin D 297IU	1484%
Calcium 929mg	71%
Iron 7mg	36%
Potassium 1267mg	27%

*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.

Source of Calories

Fat: 52.4%

Protein: 8.2%

Carbs: 39.5%