Chocolate Chip Cookie Dough Rice Pudding

Chocolate Chip Cookie Dough Rice Pudding

Rice pudding is one of those things people tend to be skeptical about before trying it for the first time. But once they do, they may have just discovered one of their favorite new desserts. Here, I level up a classic rice pudding by giving it the ultimate chocolate chip cookie dough treatment. It will satisfy any sweet tooth and it couldn’t be easier or quicker to whip up. Chocolate Chip Cookie Dough Rice Pudding is going to turn us all into happy cookie monsters – especially if you serve it chipwich style!

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Chocolate Chip Cookie Dough Rice Pudding

Prepare The Rice

Arborio rice
We will begin with arborio rice, which is the same rice used for risotto. Oh, and yes – it MUST be arborio (or carnaroli) rice for a rice pudding. Don’t argue with me.
Adding water to rice in pot
Add the rice to the Instant Pot and add in some water.
Adding cinnamon, salt and nutmeg to pot
From there, we’ll add in some cinnamon, salt and nutmeg.
Stirring everything together
Give everything an old-fashioned stir, secure the lid, and pressure cook.

Make The Custard

Cracked eggs in mixing bowl
While the rice is cooking, we’re gonna make our egg custard! Crack some eggs into a mixing bowl.
Adding cream to bowl
Then, add some cream…
Adding vanilla extract to bowl
…vanilla extract…
Whisking it all up into a custard
…and whisk until well-combined. Set that aside for the time being.

Cooking The Pudding

Cooked rice in pot
When rice is done pressure cooking, it’s going to look like this. Yay!
Adding cream to rice in pot
Add in some cream (separate from the cream we used to make the custard – we’ll get back to that in a jiffy)…
Adding sugar to pot
…sugar…
Adding maple syrup to pot
…and pure maple syrup. The rice pudding is going to appear quite soup at this stage. But not to worry! That’s exactly how it should look for the time being. I promise it’ll thicken up shortly.
Placing a fine-mesh strainer over pot
Next up, we’ll take a fine-mesh strainer and place it over the pot.
Pouring custard through strainer
Pour the custard through it.
Strainer showing caught excess egg remnants which will be discarded
See those eggy remnants the strainer caught? That’s why we strain it! If we didn’t, the texture of the rice pudding may become a bit compromised.
Heating pot and stirring rice with everything in it
Give the pot some heat and stir for a few minutes at a frequent pace. After all, dairy likes to stick to the bottom of stainless steel pots.

Chill Out

Resting pot on counter to cool
The rice pudding is still going to appear a bit soupy even now but that’s going to soon change. Remove the liner pot and rest on a trivet or cutting board on the counter to cool for 30 minutes. Rice constantly continues to absorb everything around it, especially as it cools.
Transferring rice pudding from pot to a bowl
Then, transfer the rice pudding to a mixing bowl.
Rice pudding in bowl
You’ll notice it’s already beginning to thicken up nicely. Buuuuut, it’s definitely not cool pr thick enough yet and we want our rice pudding chilly and thicky, right?
Placing lid on bowl and chilling in the fridge to thicken and cool.
Place a lid on the mixing bowl and pop it in the fridge for 3-5 hours to really chill and set.
Thickened and cooled rice pudding.
When it comes out of the fridge, you’ll then really see that it will have thickened up into that perfect rice pudding consistency.

Pudding On The Glitz

Adding balls of cookie dough to rice pudding
Now that our rice has officially been pudding-fied, it’s time to add in our chocolate chip situation! From a tube of ready-to-eat cookie dough, pinch it off and roll into balls that are about the size of marbles. You can use as much or as little cooke dough to your heart’s content!
Adding mini chocolate chips to rice pudding as well
Of course, we’re going to add some mini semi-sweet chocolate chips/morsels as well.
Stirring everything together until rice pudding is combined with cookie dough and chocolate chip morsels.
Stir until both are combined unto the rice pudding and you are going to get very excited.
Topping rice pudding with even more balls of cookie dough.
In fact, top it off with more balls of cookie dough for presentation, why don’tcha?

The Cookie Monster Taste Test

Man holding bowl of rice pudding
Now look at what you’ve done!
Man trying rice pudding
Give it a try…
Man reacting to rice pudding taste test with joy
…and the face days it all.
Man holding rice pudding sandwiched between two chocolate chip cookies to form a chipwich.
Now if you really want to go to town, sandwich the rice pudding between two chocolate chip cookies…
Man eating rice pudding chipwich
…and become the most fabulous cookie monster ever! Chocolate Chip Cookie Dough Rice Pudding is a true hit for cookie lovers everywhere. And if you want a Cinnamon Toast Rice Pudding, I’ve got you covered here!
Yield: 8

Chocolate Cookie Dough Rice Pudding

Chocolate Cookie Dough Rice Pudding

Rice pudding is one of those things people tend to be skeptical about before trying it for the first time. But once they do, they may have just discovered one of their favorite new desserts. Here, I level up a classic rice pudding by giving it the ultimate chocolate chip cookie dough treatment. It will satisfy any sweet tooth and it couldn't be easier or quicker to whip up. Chocolate Chip Cookie Dough is going to turn us all into happy cookie monsters - especially if you serve it chipwich style!

Prep Time 2 minutes
Cook Time 13 minutes
Additional Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 1 cup arborio rice (it must be arborio rice, which is the same rice used for risotto)
  • 1 1/2 cups water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs
  • 2 cups heavy cream, divided
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 1 tube ready-to-eat cookie dough (you can use half or all of the tube, depending on how much to want to add)
  • 1/2 cup mini semi-sweet chocolate chips/morsels
  • Chocolate chip cookies (optional)

Instructions

  1. Add the rice, water, cinnamon, salt, and nutmeg to an Instant Pot and stir. Secure the lid, move the valve to the sealing position and cook on High Pressure for 3 minutes. When done, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
  2. While the rice is cooking, prepare the egg custard by placing the eggs, 1/2 cup of the cream, and the vanilla extract in a mixing bowl. Whisk together until beaten, about 30 seconds, and set aside.
  3. Add the remaining 1 1/2 cups cream, the sugar, the maple syrup, and stir well. It's going to appear soupy but this is exactly how it should look at this stage.
  4. Place a fine-mesh strainer that's large enough to rest over the top of the pot. Pour the egg custard through it into the pudding. (NOTE: We do this so that the strainer catches the excess gooey parts of the egg which would compromise this rice pudding's texture).
  5. As soon as you pour in the egg mixture, hit the Cancel button and then hit Sauté and Adjust to the More or High setting. Stir often for 3-5 minutes (dairy likes to stick to the bottom of stainless steel pots!). As you do this, everything will gradually begin to thicken. Hit Cancel to turn the pot off and remove the stainless steel liner pot to rest on a trivet on the counter to cool for 30 minutes.
  6. Transfer the slightly cooled rice pudding to a mixing bowl, cover with a lid and pop in the fridge for 3-5 hours until chilled. Once you take the lid off, the rice will have really absorbed all the sweetness around it, giving you the perfect rice pudding consistency!
  7. Pinch off the cookie dough from the tube and roll into balls the size of marbles (use as kuch or as little from the tube as you want). Add them and the chocolate chips/morsels to the pudding and stir until well-combined. Top with additional cookie dough, if desired.

Jeffrey's Tips

You can also go extra crazy and use chocolate chip cookies and make a rice pudding chipwich or crumble the cookies into the rice pudding itself. Any way you choose to enjoy this sweet treat, you'll be a cookie monster!

If you want a Cinnamon Toast Rice Pudding, I've got you covered here!

Reader Interactions

Comments

  1. Beth

    It looks fabulous and I can’t wait to try it!! Is the recipe in your cookbooks or is this for the next one? I can’t wait! I have them all but I am on vacation and don’t have access to them right now.

  2. Ann

    So dumb question. Step 3 – do you add that to the instant or the egg custard? Step 2 states to set the custard aside. This sounds delish and I want to make it correctly!

    Thanks!

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