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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This takes rice pudding to a whole new level. Ingredients:
1 (14 ounce) can sweetened condensed milk |
2 ounces semisweet chocolate, chopped |
4 tablespoons butter |
1/2 cup milk or 1/2 cup half-and-half cream |
2 egg yolks |
3 teaspoons vanilla |
2 cups cooked long-grain rice |
2 tablespoons icing sugar (confectioners) |
1 cup whipping cream (unwhipped) |
1 ounce semisweet chocolate (for garnishing) |
Directions:
1. Set oven to 325 degrees.
2. Butter a shallow souffle dish.
3. In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
4. Gradually add in the butter; stir until melted.
5. Remove the pan from the heat.
6. Whisk the milk into the chocolate mixture.
7. Beat in the egg yolks, and 2 tsp vanilla.
8. Stir in the rice.
9. Transfer the mixture into the prepared dish.
10. Bake for 30 minutes, (the middle will be slightly loose).
11. Cool on a wire rack.
12. Refrigerate until well chilled (about 4 hours).
13. Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
14. Pile the whipped cream on top of the cooled pudding.
15. With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
16. Refrigerate until ready to serve.
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