Hinode

Baked Chocolate Rice Pudding

I am using:

Prep time

15min

Cook time

45min

Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 6 cup Hinode Medium Grain White or Brown Rice (uncooked)

  • 9 cup Milk

  • 1 cup Sugar

  • 12 oz Dark Chocolate (broken into pieces)

  • 3 tsp Vanilla

  • 12 Eggs

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Baked Chocolate Rice Pudding

Method

  • Preheat oven to 350° F.

  • Prepare Hinode rice per package instructions. Set aside 3 cups of cooked rice to cool.

  • 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.

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