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I. DARK CHOCOLATE RICE PUDDING
1-1/2 cups milk
1/2 cup half and half
1/3 cup sugar
dash of salt
1 cup uncooked rice
3/4 tsp Madagascar vanilla
3 ounces dark chocolate (75-85% cacao), finely chopped
Over low heat, bring milk, half and half, sugar and salt to nearly scalding temperature. Hint: Milk will not simmer, but it will steam when stirred at the near-scalding point.
Add rice to milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until rice is creamy and slightly soft.
Add vanilla and chopped dark chocolate to hot rice and stir until chocolate melts and becomes part of pudding.
Divide pudding into 4 ramikins or casserole dish and serve warm or chilled.
II. CINNAMON CHOCOLATE RICE PUDDING
3/4 cup sugar
1/4 tsp salt
1/8 tsp cinnamon
1/2 cup dark cocoa
1/4 cup cold milk
1- 1/2 cups hot milk
1 cup hot cooked rice
1 tsp Madagascar vanilla
Beat eggs slightly.
Combine sugar, salt, cinnamon & cocoa and slowly beat into eggs.
Stir in cold milk. Add hot milk and rice.
Cook until thickened, stirring constantly.
Stir in vanilla.
Pour into ramikins or put in casserole dish.
Serve warm or cold.