Fudge-Topped Rice Pudding

Rice pudding without this topping is just another rice pudding according to my husband who has me make this no less than once a month. From My Great Recipes.

• Ready In: 51 mins
• Serves: 4

Ingredients

• 2  cups milk
• 1  cup cooked long-grain rice
• 1⁄4 cup sugar
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 2  eggs, slightly beaten
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup  chopped walnuts

• Fudge Sauce

• 1  cup powdered sugar
• 1⁄8 teaspoon salt
• 1 1⁄2 tablespoons milk
• 1  tablespoon  softened butter
• 1 1⁄2 ounces  melted  unsweetened chocolate
• 1⁄4 teaspoon vanilla extract

Directions

1. Scald milk in a heavy saucepan and stir in rice.
2. Mix sugar, flour and salt and whisk into the scaled milk. Coo over medium heat, stirring constantly, until thickened.
3. Stir a small amount of mixture into eggs then stir back into saucepan. Cook, stirring constantly, for 1 minute. Add the vanilla. Pour into a shallow 1 1/2 quart buttered baking dish.
4. Bake at 300°for 30 minutes or until a knife inserted near the center comes out clean.
5. Cool slightly before spreading with Fudge Topping.
6. Fudge Topping:
7. Beat 1 cup powdered sugar 1/8 teaspoon salt and 1 1/2 tablespoon milk. Stir in 1 tablespoon softened butter, 1 1/2 oz. unsweetened melted chocolate and 1/4 teaspoon vanilla extract.
8. Beat until blended and of spreading consistency. Spread on top of rice pudding and top with the 1/4 chopped walnuts.