Chocolate rice ruination (john hartman)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Can condensed milk |
| 4 | tablespoons | Unsalted butter |
| 2 | Egg yolks | |
| 2 | cups | Steamed boiled long-grained white rice |
| 1 | cup | Whipping cream |
| 1 | ounce | Square + 2 oz chopped semi-sweet chocolate |
| ½ | cup | Milk |
| 1 | tablespoon | Vanilla |
| 1 | teaspoon | Powdered sugar |
Directions
Preheat the oven to 325 degrees. Butter a shallow souffle dish.
Combine the condensed milk with the chocolate in a mdm-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.
Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 tsp 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.
Before serving, beat the cream in a lg bowl until slightly thickened.
Add the remaining 1 tsp vanilla and the powdered 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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