Chocolate Rice Bake

Directions

1. 1
   Set oven to 325 degrees.
2. 2
   Butter a shallow souffle dish.
3. 3
   In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
4. 4
   Gradually add in the butter; stir until melted.
5. 5
   Remove the pan from the heat.
6. 6
   Whisk the milk into the chocolate mixture.
7. 7
   Beat in the egg yolks, and 2 tsp vanilla.
8. 8
   Stir in the rice.
9. 9
   Transfer the mixture into the prepared dish.
10. 10
    Bake for 30 minutes, (the middle will be slightly loose).
11. 11
    Cool on a wire rack.
12. 12
    Refrigerate until well chilled (about 4 hours).
13. 13
    Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
14. 14
    Pile the whipped cream on top of the cooled pudding.
15. 15
    With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
16. 16
    Refrigerate until ready to serve.