Rice Pudding with Chocolate Chips

Makes 12 Servings

1 Member Rating


6 cups milk
1/4 cup dark rum
1 cup packed brown sugar
1 tsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp salt
3 cups Minute® White Rice, uncooked
1 pkg (8 oz.) cream cheese, softened
4 egg yolks
1 can (14 oz.) sweetened condensed milk
2 cups semi-sweet chocolate chips


  • Mix whole milk, rum, sugar, vanilla, cinnamon and salt in 1-gallon or larger stockpot. Bring to boil. Once milk starts to scald; stir in rice. Remove from heat.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Blend in egg yolks. Gradually add sweetened condensed milk, beating until well blended. Add rice mixture, 1/3 at a time, to cream cheese mixture, beating well after each addition. Stir in chocolate chips. Pour into buttered 13x9-inch baking dish.
  • Bake at 350°F for 1 hour or until top is lightly browned and most of liquid is absorbed. Remove from oven. Let stand 5 minutes. Garnish with chocolate chips and powdered sugar, if desired.
  • Substitute: 1 tablespoon rum extract for rum.