Chocolate rice ruination
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Condensed milk (14 oz.) |
| 2 | ounces | Chopped semi-sweet |
| 4 | tablespoons | (1/2 stick) unsalted butter |
| ½ | cup | Milk |
| 2 | eaches | Egg yolks |
| 3 | teaspoons | Vanilla extract |
| 2 | cups | Steamed boiled long-grained |
| 1 | teaspoon | Confectioners' sugar |
| 1 | cup | Heavy or whipping cream |
| 1 | each | Piece of semi-sweet chocolat |
Directions
1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2.
Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose.
Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the
confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls.
Refrigerate until ready to serve.