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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
1 Can(s) condensed milk (14 oz.) 3 ts vanilla extract
2 Ounce(s) chopped semi-sweet2 c steamed boiled long-grained
4 Tablespoon(s) (1/2 stick) unsalted butter1 ts confectioners' sugar
1/2 Cup(s) milk 1 c heavy or whipping cream
2 egg yolks1 ea piece of semi-sweet chocolat |
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