Chocolate rice pudding

Yield: 8 Servings

Measure 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

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

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