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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 can condensed milk |
2 ounces semisweet chocolate, chopped |
4 tablespoons unsalted butter (1/2 stick) |
1/2 cup milk |
2 egg yolks |
3 teaspoons vanilla extract |
2 cups long-grain rice, steamed boiled |
1 teaspoon confectioners' sugar |
1 cup heavy cream or 1 cup whipping cream |
1 piece semisweet chocolate |
Directions:
1. Preheat the oven to 325 F.
2. Butter a shallow souffle dish.
3. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat.
4. Cook, stirring constantly, until the chocolate has melted, 5 minutes.
5. Gradually add the butter, and stir until melted.
6. Remove the pan from the heat.
7. Whisk the milk into the chocolate mixture.
8. Beat in the egg yolks and 2 teaspoons of the vanilla.
9. Then stir in the rice.
10. Pour the mixture into the prepared souffle dish, and bake 30 minutes.
11. The middle will be slightly loose.
12. Cool on a wire rack.
13. Refrigerate, covered, until well chilled.
14. Before serving, beat the cream in a large bowl until slightly thickened.
15. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff.
16. Pile the whipped cream on top of the pudding.
17. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls.
18. Refrigerate until ready to serve.
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