Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Condensed milk (14 oz.) 3 t Vanilla extract
2 oz Chopped semi-sweet 2 c Steamed boiled long-grained
4 T (1/2 stick) unsalted butter 1 t Confectioners' sugar
1/2 c Milk 1 c Heavy or whipping cream
2 ea Egg yolks 1 ea Piece of semi-sweet chocolat

1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2.
Combine the condensed milk with the chocolate in a medium-sized
saucepan over low heat. Cook, stirring constantly, until the
chocolate has melted, 5 minutes. Gradually add the butter, and
stir until melted. Remove the pan from the heat. 3. Whisk the milk
into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of
the vanilla. Then stir in the rice. Pour the mixture into the
prepared souffle dish, and bake 30 minutes. The middle will be
slightly loose.
Cool on a wire rack. Refrigerate, covered, until
well chilled. 4. Before serving, beat the cream in a large bowl
until slightly thickened. Add the remaining 1 teaspoon vanilla
and the
confectioners' sugar, and beat until stiff. Pile the whipped
cream on top of the pudding. Using a vegetable peeler, scrape the
piece of semi-sweet chocolate over the top to make chocolate curls.
Refrigerate until ready to serve.

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