Rice pudding is typically a homey, cozy sweater, and boyfriend jeans kind of dessert. However, when you add champagne and white chocolate, rice pudding glams up and becomes a glitzy New Year’s Eve treat. White chocolate is the predominant flavor in this rice pudding with a subtle champagne taste that comes through at the end of each spoonful. You can add other spices to your taste, such as vanilla, cinnamon, or nutmeg.
Champagne and White Chocolate Rice Pudding
- 1 3/4 cups champagne the cheap stuff is fine
- 3/4 cup medium-grain rice
- 1/2 cup sugar
- 4 cups 1 quart half and half
- 1/4 teaspoon salt
- 1/2 cup white chocolate morsels
In a large saucepan, bring champage and rice to a boil.
Cover and reduce heat to medium-low.
Simmer for 15 minutes or until liquid is absorbed and rice is tender. Warning: The champagne will bubble like crazy! It looks like you are cooking soap bubbles. This is normal.
With heat still on medium-low, add sugar, half and half, and salt.
Stirring often, cook for thirty minutes or until rice pudding reaches desired thickness (I like mine to have the thickness of a bowl of oatmeal).
Add white chocolate and stir until melted.
Serve immediately or refrigerate and reheat before serving.
Optionally, top rice pudding with cinnamon, nutmeg, or nuts.