Chocolate rice ruination (john hartman)

Yield: 6 servings

Measure 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

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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