Molded Rice Pudding With Chocolate Sauce
|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)|
Place the rice in a 1 quart glass casserole.
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.