Chocolate Rice Ruinationdesserts 1 can condensed milk (14 oz.) 2 oz chopped semi-sweet 4 tablespoon (1/2 stick) unsalted butter 1/2 cup milk 2 egg yolks 3 teaspoon vanilla extract 2 cup steamed boiled long-grained 1 teaspoon confectioners' sugar 1 cup heavy or whipping cream 1 piece of semi-sweet chocolat 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. |
