Title: Chocolate Rice Ruination
Categories: Dessert Rice Chocolate
Yield: 8 Servings
| 1 | cn | Condensed milk (14 oz.) |
| 2 | oz | Chopped semi-sweet |
| 4 | tb | (1/2 stick) unsalted butter |
| 1/2 | c | Milk |
| 2 | | Egg yolks |
| 3 | ts | Vanilla extract |
| 2 | c | Steamed boiled long-grained |
| 1 | ts | Confectioners' sugar |
| 1 | c | Heavy or whipping cream |
| 1 | | 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.