Chocolate rice ruination

Yield: 8 servings

Measure 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

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.

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