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.
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Champagne and White Chocolate Rice Pudding
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.
- 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.