Chocolate Rice Ruination Recipe - Cooking Index
1 | Condensed milk - (14 oz.) | |
3 teaspoons | 15ml | Vanilla extract |
2 oz | 56g | Chopped semi-sweet |
2 cups | 474ml | Steamed boiled long-grained |
4 tablespoons | 60ml | Unsalted butter - (1/2 stick) |
1 teaspoon | 5ml | Confectioners' sugar |
1/2 cup | 118ml | Milk |
1 cup | 237ml | Heavy or whipping cream |
2 | Egg yolks | |
1 | Semi-sweet chocolate |
1. Preheat the oven to 325F. Butter a shallow soufflee 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 soufflee 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.
Source:
Eagle Brand Recipe
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