Total Time
4hrs 30mins
Prep 4 hrs
Cook 30 mins

This takes rice pudding to a whole new level.

Ingredients Nutrition

Directions

  1. Set oven to 325 degrees.
  2. Butter a shallow souffle dish.
  3. In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
  4. Gradually add in the butter; stir until melted.
  5. Remove the pan from the heat.
  6. Whisk the milk into the chocolate mixture.
  7. Beat in the egg yolks, and 2 tsp vanilla.
  8. Stir in the rice.
  9. Transfer the mixture into the prepared dish.
  10. Bake for 30 minutes, (the middle will be slightly loose).
  11. Cool on a wire rack.
  12. Refrigerate until well chilled (about 4 hours).
  13. Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
  14. Pile the whipped cream on top of the cooled pudding.
  15. With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
  16. Refrigerate until ready to serve.

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