Recipe - Chocolate Rice Ruination

1 cn Condensed milk (14 oz.)
2 ounce Chopped semisweet
4 tablespoon (One half stick) unsalted butter
One half cup Milk
2 Egg yolks
3 teaspoon Vanilla extract
2 cup Steamed boiled longgrained
1 teaspoon Confectioners' sugar
1 cup Heavy or whipping cream
1 Piece of semisweet chocolat

1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine
the condensed milk with the chocolate in a mediumsized 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. 3. Whisk the milk into the
chocolate mixture. Beat in the egg yolks and 2 teaspoons 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. 4. Before serving, beat the cream in a large bowl until
slightly thickened. Add the remaining 1 teaspoon vanilla and the
confectioners' sugar, and beat until stiff. Pile the whipped cream on
top of the pudding. Using a vegetable peeler, scrape the piece of
semisweet chocolate over the top to make chocolate curls.
Refrigerate until ready to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini