14 ounces sweetened condensed milk
2 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup milk
2 egg yolks
3 teaspoons vanilla extract
2 cups cooked long-grained rice
1 teaspoon confectioner's sugar
1 cup heavy or whipping cream
1 piece semi-sweet chocolate
Servings: 8
1. Preheat the oven to 325F. 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.
2 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup milk
2 egg yolks
3 teaspoons vanilla extract
2 cups cooked long-grained rice
1 teaspoon confectioner's sugar
1 cup heavy or whipping cream
1 piece semi-sweet chocolate
Servings: 8
1. Preheat the oven to 325F. 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.
