Baked Chocolate Rice Pudding

Ingredients

• 2 1/2 cups HINODE Medium Grain or Short Grain Rice
• 3 cups milk
• 1/3 cup sugar
• 4 oz. dark chocolate, broken into pieces
• 1 tsp. vanilla
• 4 eggs

Method

• Preheat oven to 350° F.
• Prepare HINODE Medium Grain or Short Grain Rice per package instructions.
• Place milk, sugar, chocolate and vanilla into a saucepan and bring to a simmer, stirring occasionally.
• Whisk eggs gently in a large bowl.
• Add the chocolate mixture to the eggs gradually, whisking all the time.
• Add cooked rice and stir to combine. Pour into a greased baking sheet or individual ramekins.
• Place dish/ramekins onto a large deep baking tray and place onto the rack of the oven.
• Pour hot water into the baking tray until 3/4 of the way up both sides.
• Bake for about 40 minutes or until the tip of a knife inserted comes out almost clean. The puddings should be slightly soft and wobbly in the center.
• Dust with powdered sugar. Serve with warn ice cream or cream.

Tips

• Reduce the heat of the oven if it looks like its cooking too quickly. Otherwise the custard may separate or become rubbery.

Variations

• Add the zest of 1/2 and orange and 1 cinnamon stick to the milk mixture for a nice aromatic winter pudding.