Incredible Rice Pudding

Yield: 6 to 8 servings

Ingredients

Pudding

• 4 eggs, slightly beaten
• 2 cups Half-and-Half, light cream or 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

Molasses-Chocolate Sauce

• 1/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 2 tablespoons chocolate-flavored syrup
• 1 tablespoon molasses*

Instructions

1. Heat oven to 325 degrees F.

Pudding

1. In a large bowl beat together eggs, Half-and-Half, sugar, cocoa, and vanilla with a rotary beater or wire whisk.
2. Stir in rice and chocolate. Pour custard mixture into a 1 1/2 or 2 quart casserole. Place dish in a 13 x 9 x 2 inch baking pan set on an oven rack. Carefully pour 1 inch of boiling water into baking pan.
3. Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
4. To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons Molasses-Chocolate Sauce over each serving.

Molasses-Chocolate Sauce

1. In a saucepan stir together brown sugar and cornstarch. Stir in water, chocolate-flavored syrup and molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.

Notes

* Equal amounts of dark corn syrup or sorghum syrup may be substituted for the molasses.

Nutrition

Per serving: 401 cal., 19 g total fat (11 g sat. fat), 172 mg chol., 84 mg sodium, 52 g carb., 1 g fiber, and 10 g pro. Daily Values: 16% vit. A, 1% vit. C, 13% calcium and 16% iron

Attribution

Posted by kdipaolo at Recipe Goldmine 7/10/01 8:27:24 pm.