Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.

Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.

Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.

Add the white chocolate and stir until melted.

Spoon into individual bowls. Cover and chill until cold.