Chocolate rice pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 2 | Egg yolks | |
| ¾ | cup | Sugar |
| 1½ | cup | Scalded light cream |
| ⅔ | cup | Coarsely chopped semi-sweet chocolate |
| 1½ | cup | Cooked rice |
| ½ | cup | Coarsely chopped walnuts |
| ½ | cup | Diced; mixed glazed fruits |
| ½ | teaspoon | Vanilla |
Directions
In a large bowl, beat eggs and egg yolks with sugar until the mixture forms a ribbon when the beater is lifted.
Add light cream in a stream, beating; stir in cooked rice, chocolate, walnuts, fruits and vanilla. Pour into buttered and sugared 2 quart baking dish. Set the dish in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the dish.
Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Chill, covered, at least 3 hours.
Loosen the edges of the pudding with a knife. Invert the pudding onto a plate. Garnish with ¾ cup whipped cream and walnut halves. Serves 8.
Posted to recipelu-digest Volume 01 Number 424 by "Diane Geary." <diane@...> on Dec 30, 1997