Chocolate Rice Pudding With Raspberry Sauce Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Half and Half | 2 Cup (16 tbs) | |
| Dark chocolate | 4 Ounce, sweetened | |
| Cooked rice | 1 1/2 Cup (16 tbs) | |
| 3/4 cup plus 2 tablespoons sugar | ||
| Ground cinnamon | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Raspberries | 1/2 Pint | |
| Balsamic vinegar | 1 Tablespoon | |
Directions
1. Preheat the oven to 350°F. Fill a large baking pan with 2 cups water. Have a 1 1/2-quart baking dish ready, but do not grease it.
2. In a medium saucepan over medium heat, cook the half-and-half and the chocolate, stirring, for 3 minutes, or until the chocolate is melted.
3. In a medium bowl, combine the rice, 3/4 cup sugar, cinnamon, vanilla extract, and eggs. Whisk the half-and-half mixture into the rice mixture.
4. Pour into the baking dish and place the baking dish in the water-filled pan. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
5. Meanwhile, place the berries into a food processor or blender. Process until smooth.
6. Place the berries into a small bowl with the remaining 2 tablespoons sugar and the vinegar. Serve the sauce over the pudding.
2. In a medium saucepan over medium heat, cook the half-and-half and the chocolate, stirring, for 3 minutes, or until the chocolate is melted.
3. In a medium bowl, combine the rice, 3/4 cup sugar, cinnamon, vanilla extract, and eggs. Whisk the half-and-half mixture into the rice mixture.
4. Pour into the baking dish and place the baking dish in the water-filled pan. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
5. Meanwhile, place the berries into a food processor or blender. Process until smooth.
6. Place the berries into a small bowl with the remaining 2 tablespoons sugar and the vinegar. Serve the sauce over the pudding.
Chef
