Place the rice, sugar, milk, and vanilla into a medium-heavy saucepan and bring to a boil over medium heat. Cook for 25 minutes over medium-low heat, stirring often to make sure that a film does not appear on the surface. You want the mixture to bubble a bit, but if it bubbles too much, turn down the heat. 

Place the egg yolks into a small bowl and whisk well. Scoop up one cup of the rice mixture, add to the yolks, and whisk together. Scoop this mixture back into the saucepan. Cook over medium-low heat for another 10-12 minutes, mixing very often. I mean it – really often. You will need a silicone spatula to mix in the rice from the corners and off the bottom. The pudding is done when the mixture is thick, like oatmeal. 

Whisk in the chopped white chocolate, reserving about 2 tablespoons for garnish. Let sit for 10 minutes to cool. Eat warm or scoop into serving bowls, individual cups, or glasses. Cover with plastic and chill for 4 hours.

 4. To serve, scoop the pulp out of the passion fruit into a small bowl and break up the pieces. Add a teaspoon of pulp to each serving and sprinkle with some of the reserved white chocolate.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2015) - Subscribe Now