Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14 oz Can condensed milk
4 tb Unsalted butter
2 Egg yolks
2 c Steamed boiled long-grained
-white rice
1 c Whipping cream
1 oz Square + 2 oz chopped
-semi-sweet chocolate
1/2 c Milk
1 tb Vanilla
1 ts Powdered sugar

Preheat the oven to 325 degrees. Butter a shallow souffle dish.

Combine the condensed milk with the chocolate in a mdm-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.

Whisk the milk into the chocolate mixture. Beat in the egg yolks and
2 tsp 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.

Before serving, beat the cream in a lg bowl until slightly thickened.
Add the remaining 1 tsp vanilla and the powdered 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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