Baked Chocolate Rice Pudding

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.