Ingredients
1 can condensed milk (14 oz.)
2 oz chopped semi-sweet
4 tbsp (1/2 stick) unsalted butter
1/2 cup milk
2 egg yolks
3 tsp vanilla extract
2 cup steamed boiled long-grained
1 tsp confectioners' sugar
1 cup heavy or whipping cream
1 piece of semi-sweet chocolat
Directions
1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2.
Combine the condensed milk with the chocolate in a medium-sized
saucepan over low heat. Cook, stirring constantly, until the
chocolate has melted, 5 minutes. Gradually add the butter, and
stir until melted. Remove the pan from the heat. 3. Whisk the milk
into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of
the vanilla. Then stir in the rice. Pour the mixture into the
prepared souffle dish, and bake 30 minutes. The middle will be
slightly loose.
Cool on a wire rack. Refrigerate, covered, until
well chilled. 4. Before serving, beat the cream in a large bowl
until slightly thickened. Add the remaining 1 teaspoon vanilla
and the
confectioners' sugar, and beat until stiff. Pile the whipped
cream on top of the pudding. Using a vegetable peeler, scrape the
piece of semi-sweet chocolate over the top to make chocolate curls.
Refrigerate until ready to serve.
Servings: 8 servings
Chocolate Rice Ruination Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Rice; Vegetable
The History of Recipes
It is possible to track the history of `recipes` back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to academics are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes cooked by the Romans. He describes how the meals were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times made use of many different aromatic flavors, including a few you will know for example bay, mint and parsley. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, including spices such as basil and coriander. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, some of which are now in private collections. For the decades that followed, the powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. By the time we get to the 1900s, recipe publications were starting to become popular as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Chocolate Rice Ruination recipe.
