Yield: 8 servings
|1 can||Condensed milk (14 oz.)|
|2 ounces||Chopped semi-sweet|
|4 tablespoons||(1/2 stick) unsalted butter|
|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.