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White Chocolate Rice Pudding is a warm, comforting dessert that is befitting of the season with cranberries and pistachios. An easy dessert for feeding a crowd, plus the whole family that can really be enjoyed all year round.

3 glass bowls of white chocolate rice pudding topped with dried cranberries and pistachios

For the holidays and Christmas, I love the festive color and flavor combination of the chocolate, cranberry and pistachios. Along with the fruit and nuts, there’s vanilla and nutmeg.

In keeping with the festive theme, you should also check out my recipes for Chocolate & Pistachio Bark, White Hot Chocolate.

Perfectly creamy rice pudding

How do you like your rice pudding?

Are you team thick or team saucy? I’m team saucy.  If you like it stick to the wall thick, you can cook it longer. It will thicken when you take if off the heat.

To achieve the creamiest consistency possible, I like to cook the rice in the milk instead of water so it absorbs the milk and not water and that makes this an easy, one-pan dessert. This way, no thickener is needed and the rice takes on all of the flavors.

This easy dessert is so easy to make and can be made ahead for your holiday dinner. Just refrigerate when it’s ready, then reheat in a heavy bottom pan. If it’s too thick, whisk in a little warm milk until it is the consistency you like.

You can serve this cold, room temperature or warm. I love it warm, because there’s nothing more comforting.

A spoonful topped with dried cranberries and pistachios
What is the best rice to use for rice pudding?

White short or long grain rice will work. I like the flavor nutmeg, but you can also substitute cinnamon.

What chocolate is best to use?

I use a bar that I would eat, not baking chocolate. Baking chocolate does not melt as well as a good bar of chocolate that you eat.

Dairy Free Option

I also have a delicious Oat Milk Rice Pudding with a brûlée top. Almond, soy or any non-dairy milk you like will work.

Dried cranberries and toasted pistachios are a delicious garnish

If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 4

White Chocolate Rice Pudding

White chocolate rice pudding in a bowl with a spoon

White rice is cooked in milk, sugar and vanilla for a creamy texture. White chocolate is stirred in for decadent dessert.

Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes

Ingredients

  • 4 cups (2 pints) milk
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Small pinch nutmeg
  • 1 cup (200 grams) short or long grain rice
  • 3 ounces (85 grams) white chocolate, chopped into small pieces
  • 2 tablespoons dried cranberries
  • 2 tablespoons unsalted, roasted pistachios, chopped

Instructions

  1. Add the milk, sugar, salt, vanilla and nutmeg to a saucepan and heat over high heat. Stir in the rice.Bring the milk to a boil, reduce heat to medium low and cook for 30 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together, until the milk is absorbed.
  2. Remove the pan from the heat and add the chocolate. Stir until melted.
  3. Serve warm garnished with dried cranberries and pistachios.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 342Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 281mgCarbohydrates 57gFiber 1gSugar 32gProtein 11g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dessert