| 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
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