Ingredients for White Chocolate Jasmine Rice Pudding
- 4 cups whole milk
- 1 cup jasmine rice
- 1/2 cup granulated sugar
- Vanilla
- 2 large egg yolks
- Low Fat Cream Cheese
- White Chocolate Chips
- Fresh Raspberry
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How to Make White Chocolate Jasmine Rice Pudding
- In a large heavy saucepan, combine 1 cup jasmine rice, 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Cook over medium-low heat, stirring occasionally, until the mixture thickens and the rice is very tender (approximately 45-60 minutes).
- Reduce heat to low.
- In a separate small bowl, whisk together 2 large egg yolks, 1/2 cup whole milk, and 4 ounces cream cheese until smooth.
- Gradually whisk in 1/2 cup of the warm rice mixture into the egg yolk mixture to temper the eggs, ensuring they don't curdle.
- Pour the tempered egg mixture back into the main saucepan with the rice mixture.
- Cook for 1 minute, stirring constantly, ensuring the mixture does not boil.
- Remove from heat and stir in 8 ounces of finely chopped white chocolate until completely melted and smooth.
- Spoon the rice pudding into individual serving bowls.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set completely.
- Before serving, garnish with fresh raspberries and a sprinkle of white chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
118g
Fat
51g
Carbs
17g