White Chocolate Rice Pudding
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.
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.
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.
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.
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!
11 Comments on “White Chocolate Rice Pudding”
I found that the cooking time in this recipe is far too short. It is indeed a delicious dessert but it nneds almost an hour in the pot not 30 minutes.
Thank you for your feedback, I’m glad you enjoyed the rice pudding. Having made this recipe over the years, I have found that different brands of rice do take longer, but the average I have found is 30 minutes. Also everyone’s stove is calibrated differently and some use gas and some use electric, so what is low on one stove, may be even lower and cooler on others. This also can contribute to the varying cooking times.
Thanks for the reply. However, hot is hot, regardless the source. A further suggestion, if I may be so bold, is that with sweetened white chocolate, the added sugar isn’t necessary. We found it to be too sweet and my next round with this will eliminate the added sugar.
Fair enough, thank you for the feedback.
Cooking the rice in the milk made it so creamy. I will be making this again
Great, I’m glad you like it. It’s one of my favorites.
OMG white chocolate and cranberries are literally my fave combination this time of year. here’s just something so festive about it. Combine it with rice pudding? I’m in heaven!
I will be trying this for sure! I am always looking for gluten-free desserts!
I’ve never been a fan of rice pudding, but your festive version with white chocolate, cranberries and pistachios (perfect Christmas colours!) is making me want some right now!
Perfectly explained recipe and loved your video.
I’ve never thought of cooking rice in milk – rice pudding has always been something I’ve strayed away from because I’m so unlucky with cooking rice but you may have inspired me to try again with this white chocolate delight. This looks so tasty!