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Molded Rice Pudding With Chocolate Sauce Recipe
|Long grain rice||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Unflavored gelatin||2 Tablespoon|
|Cold water||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Semisweet chocolate pieces||6 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Calories 1068 Calories from Fat 612
% Daily Value*
Total Fat 69 g106.9%
Saturated Fat 42.1 g210.4%
Trans Fat 0 g
Cholesterol 374.1 mg
Sodium 107.9 mg4.5%
Total Carbohydrates 97 g32.4%
Dietary Fiber 0 g
Sugars 53.8 g
Protein 17 g34.2%
Vitamin A 45.1% Vitamin C 1.2%
Calcium 20.7% Iron 5.2%
*Based on a 2000 Calorie diet
Cover with cold water.
Cover and cook for 10 minutes on the highest setting.
Let stand for 10 minutes.
Drain off any excess water.
In the meantime, pour the milk into a 4-cup glass measuring cup.
Add the sugar and cook for 1 1/2 minutes.
Stir in the egg yolks and vanilla extract.
In a custard cup sprinkle the gelatin on the surface of the water.
Cook in the microwave oven for 10 seconds, until the gelatin has dissolved.
Combine the rice, custard, gelatin, and whipped cream.
Place in a 1 1/2 quart oiled mold.
Chill for 4 hours and unmold.
Place all the sauce ingredients in a 4-cup glass measuring cup.
Cook 1 minute on the highest setting.
Stir and cook 1 minute longer on "simmer" setting.
Stir rapidly with a wire whisk to form a smooth sauce.