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
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.
