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Chocolate Rice Ruination

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1   Condensed milk - (14 oz.)
3 teaspoons 15mlVanilla extract
2 oz 56gChopped semi-sweet
2 cups 474mlSteamed boiled long-grained
4 tablespoons 60mlUnsalted butter - (1/2 stick)
1 teaspoon 5mlConfectioners' sugar
1/2 cup 118mlMilk
1 cup 237mlHeavy or whipping cream
2   Egg yolks
1   Semi-sweet chocolate

Recipe Instructions

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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