| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”