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!
Watch The Video!
Prepare The Rice
Make The Custard
Cooking The Pudding
Chill Out
Pudding On The Glitz
The Cookie Monster Taste Test
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!
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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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!
- 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!
PamG
How much sugar? I don’t see it listed in the ingredients…
Jeffrey
1/2 cup! Added!
PamG
Is it 1/2 c sugar like in the cinnamon toast rice pudding recipe?
Jeffrey
All in the written recipe card!
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.
Chris Stambaugh
Question? If not using cookie dough, how much sugar would I substitute in this recipe?
Jeffrey
No more than what’s already called for
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!