Ingredients:
1 can condensed milk
2 ounces semisweet chocolate, Chopped
4 tablespoons unsalted butter ( 1/2 stick)
1/2 cup milk
2 egg yolks
3 teaspoons vanilla extract
2 cups long-grain rice, Steamed boiled
1 teaspoon confectioners’ sugar
1 cup heavy cream or 1 cup whipping cream
1 piece semisweet chocolate
Directions:
Preheat the oven to 325 F.
Butter a shallow souffle dish.
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.
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.
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.
Servings: 8
Time preparation: 0 min.
Time total: 35 min.