Recipe for Incredible Rice Pudding
Desserts

INCREDIBLE RICE PUDDING

    Incredible Rice Pudding

    Equal amounts of dark corn syrup or sorghum syrup may be substituted for the molasses in the chocolate sauce recipe.

    4 eggs, slightly beaten
    2 cups half-and-half, light cream or whole milk
    1/3 cup granulated sugar
    1/4 cup unsweetened cocoa powder
    1 teaspoon vanilla
    1 cup cooked rice, cooled
    4 ounces semisweet chocolate, chopped
    1 recipe Molasses-Chocolate Sauce

    Preheat oven to 325 degrees F.

    In a large bowl beat together eggs, half-and-half, sugar, cocoa, and vanilla with a rotary beater or wire whisk.

    Stir in rice and chocolate. Pour custard mixture into a 1 1/2- or 2-quart casserole. Place dish in a 13 x 9 x 2-inch baking pan set on an oven rack. Carefully pour 1 inch of boiling water into baking pan.

    Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.

    To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons Molasses-Chocolate Sauce over each serving.

    Makes 6 to 8 servings.

    Molasses-Chocolate Sauce: In a saucepan stir together 1/4 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup water, 2 tablespoons chocolate-flavored syrup, and 1 tablespoon molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.

    Nutrition facts per serving: 401 cal., 19 g total fat (11 g sat. fat), 172 mg chol., 84 mg sodium, 52 g carb., 1 g fiber, and 10 g pro. Daily Values: 16% vit. A, 1% vit. C, 13% calcium, and 16% iron


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