Serves: 6
Total Calories: 425
1 In a large saucepan, combine the milk, rice, and salt. Bring the milk to a simmer and cook, stirring frequently, until the rice is very tender and the milk is absorbed, about 35 minutes.
2 Transfer the cooked rice to a large bowl. Stir in the sugar and let cool to room temperature. Stir in the rum and vanilla.
3 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator.
4 When chilled, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.
5 With a flexible spatula, fold the whipped cream and chopped chocolate into the rice mixture. Serve immediately or cover and chill in the refrigerator.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Chip Rice Pudding recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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