Recipe for cooking incredible rice pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Incredible Rice Pudding

Posted by kdipaolo at recipegoldmine.com 7/10/01 8:27:24 pm

Equal amounts of dark corn syrup or sorghum syrup may be substituted for the molasses in the chocolate sauce recipe.

4 eggs, slightly beaten
2 c. half-and-half, light cream or whole milk
1/3 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. vanilla
1 c. cooked rice, cooled
4 oz. semisweet chocolate, chopped
1 recipe Molasses-Chocolate Sauce

Preheat oven to 325 degrees F.

In a lrg. bowl beat together eggs, half-and-half, sugar, cocoa, and vanilla with a rotary beater or wire whisk.

Stir in rice and chocolate. Pour custard mixture into a 1 1/2- or 2-qt. casserole. Place dish in a 13 x 9 x 2-in. baking pan set on an oven rack. Carefully pour 1 in. of boiling water into baking pan.

Bake, uncovered, for 60 to 65 mins. or until a knife inserted near center comes out clean.

To serve, spoon warm pudding into bowls. Pour 1 to 2 Tbsp. Molasses-Chocolate Sauce over each serving.

Makes approximately 6 to 8 servings.

Molasses-Chocolate Sauce: In a saucepan stir together 1/4 c. packed brown sugar and 1 Tbsp. cornstarch. Stir in 1/3 c. water, 2 Tbsp. chocolate-flavored syrup, and 1 Tbsp. molasses. Cook and stir mixture over med.-low heat for 2 mins. more or until thickened and bubbly.

Nutrition facts 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