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Three Layer Chocolate Rice Pudding
Source of Recipe
Sharon Ericson
Recipe Introduction
I make this once a year, usually in the dead of winter when they're
predicting -20 below as the night's low. If you live in a warm climate, you
have to come up with your justification as to why you're making this
dessert. *VBG* Don't even attempt to make this without the molasses-fudge
sauce. It just will not give you the same desire to moan. And after all,
why bother even making this kind of thing if you're not going for that
experience. This recipe was originally a Better Homes & Garden "gourmet"
Holiday recipe. The proceeding write-up is obviously not theirs. ;)
BHG Description: A homespun dessert bakes into three special layers: rice
pudding at the bottom, chocolate custard in the middle, and a paper-thin
brownie crust. Serve it warm or cold, but don't forget the chocolate-
molasses sauce.
Preheat oven to 325°F
Prep: 20 minutes Bake: 1 hour
4 eggs, slightly beaten
2 cups half-and-half, light cream, or whole milk (I use 1 cup heavy cream
with 1 cup whole milk)
1/3 cup sugar (Rapadura)
1/4 cup unsweetened cocoa powder
1 tsp. vanilla
1 cup cooked rice, cooled (I use Basmati)
4 oz. semisweet chocolate, chopped OR 2 oz bittersweet with 2 oz. milk
chocolate
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 13x9x2-inch baking pan set on an oven rack.
Carefully pour 1 inch of boiling water into baking pan.
(I used a 1 1/2 qt casserole and it took 30 minutes longer to bake but it
was "higher" and had more of a creamy bottom.)
Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center
comes out clean. (More like 80-95 for smaller casserole.)
To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons
Molasses-Chocolate Sauce over each serving. Makes 6 to 8 servings.
Note about sugar - if you're using bittersweet chocolate, 1/3 cup is
probably reasonable for amount of sugar. If you go the semi-sweet route,
I'd cut the sugar to ¼ cup. I never, never, ever pack my sugar.
Molasses- Chocolate Sauce
Original 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.
My version Molasses-Chocolate Sauce: I use Trader Joe's hot fudge in place
of chocolate-flavored syrup. I don't add sugar but do add 1 T molasses to
1/3-cup of TJ's hot fudge. You could do the same with any other
high-quality hot fudge.
-Sharon, NH
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