Rich Rice Pudding
4 eggs, slightly beaten
2 cups half and half
1/3 cup sugar
1/4 cup cocoa
1 tsp vanilla
1 cup cooked rice, cooled
4 oz semi-sweet chocolate, chopped
Preheat oven to 325°. In a large bowl beat together eggs, half and half, sugar, cocoa and vanilla. Stir in rice and chocolate. Pour custard mixture into a 1 1/2 qt or 2 qt casserole. Place dish in a 9x13 baking pan. Carefully pour 1 inch of boiling water into the 9x13 pan (not the pudding!!)
Bake uncovered for 60-65 minutes or until a knife inserted in the center comes out clean.
To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons Molasses-Chocolate Sauce over each serving. Serves 6-8.
1/4 cup packed brown sugar
1 Tbsp cornstarch
1/3 cup water
2 Tbsp chocolate syrup (like Hershey's)
1 Tbsp molasses
Combine the brown sugar and cornstarch. Stir in the water, chocolate syrup and molasses. Cook and stir mixture over medium heat until thickened and bubbly.