| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Fruits | Desserts | 8 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 2 | Egg yolks | |
| 3/4 | c | Sugar |
| 1 1/2 | c | Scalded light cream |
| 2/3 | c | Coarsely chopped semi-sweet chocolate |
| 1 1/2 | c | Cooked rice |
| 1/2 | c | Coarsely chopped walnuts |
| 1/2 | c | Diced; mixed glazed fruits |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
In a large bowl, beat eggs and egg yolks with sugar until the mixture forms a ribbon when the beater is lifted. Add light cream in a stream, beating; stir in cooked rice, chocolate, walnuts, fruits and vanilla. Pour into buttered and sugared 2 quart baking dish. Set the dish in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the dish. Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Chill, covered, at least 3 hours. Loosen the edges of the pudding with a knife. Invert the pudding onto a plate. Garnish with 3/4 cup whipped cream and walnut halves. Serves 8. Posted to recipelu-digest Volume 01 Number 424 by "Diane Geary." <diane@keyway.net> on Dec 30, 1997
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