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.
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.
Notes
Optionally, top rice pudding with cinnamon, nutmeg, or nuts.