Chocolate Rice Bake

This takes rice pudding to a whole new level.

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2  ounces  semisweet chocolate, chopped
• 4  tablespoons butter
• 1⁄2 cup milk or 1⁄2 cup half-and-half cream
• 2  egg yolks
• 3  teaspoons vanilla
• 2  cups cooked long-grain rice
• 2  tablespoons icing sugar (confectioners)
• 1  cup  whipping cream (unwhipped)
• 1  ounce  semisweet chocolate (for garnishing)

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.