Prep 20 mins
Cook 1 hr
I've been keeping this recipe clipping so long, I've forgotten where it came from. A nice change from the traditional white rice pudding with raisins.
- 4 eggs, slightly beaten
- 2 cups half-and-half or 2 cups whole milk
- 1⁄3 cup granulated sugar
- 1⁄4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 cup cooked rice, cooled
- 4 ounces semisweet chocolate, chopped
- 1⁄4 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1⁄3 cup water
- 2 tablespoons chocolate flavored syrup
- 1 tablespoon molasses
- Preheat oven to 325 degrees F.
- Beat together eggs; half-and-half or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk.
- Stir in rice and chocolate.
- Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
- Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
- Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses.
- Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
- To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.