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| Servings6People | Prep Time15Minutes | Cook Time45Minutes |
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Ingredients
2cups
Hinode Medium Grain White or Brown Riceuncooked
3cups
Milk
1/3cup
Sugar
4oz
Dark Chocolatebroken into pieces
1tsp
Vanilla
4
Eggs
Servings: People
Units:
Instructions
- 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.
Recipe Notes
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 added flavor.