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Creamy Rice Pudding Cups recipe

Pudding cups with a vanilla wafer ‘crust’topped with a creamy vanilla cream cheese rice custard, lacedwith Grand Marnier, and fresh sliced fruit.

Recipe: Creamy Rice PuddingCups

2 cups cooked rice
2 cups half-and-half
1 (3-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 tablespoon butter or margarine
2 large eggs, beaten
3 tablespoons Grand Marnier or other orange flavored liqueur
1 teaspoon vanilla extract
8 vanilla wafers
1/4 cup sliced strawberries
1/4 cup sliced nectarine
1/4 cup sliced kiwi fruit

  • Combine rice, half-and-half, cream cheese,sugar and butter in 3-quart saucepan. Cook over medium heat 10to 12 minutes or until slightly thickened.
  • Gradually stir 1/2 cup hot pudding mixtureinto eggs; return egg mixture to saucepan, stirring constantly.Continue cooking 1 to 2 minutes, until thickened. Do Not Boil.
  • Stir in Grand Marnier and vanilla; cool.
  • Place one wafer into each custard cup.Fill each cup with 1/2 cup pudding mixture; top with sliced fruit.Refrigerate 1 to 2 hours before servings.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

    Creamy Rice Pudding ~ Arroz Con Leche

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  • Comments

    1 Comment


    Not all rice puddings are custard based, of course, but I like the added richness of stirring in beaten egg yolks after the rice is tender. The pudding color changes from bright white to mellow yellow, while the eggs add luxurious texture and deeper flavor.

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