Baked Chocolate Rice Pudding

Method

1. Preheat oven to 350° F.
2. Prepare Hinode rice per package instructions. Set aside 3 cups of cooked rice to cool.
3. Place milk, sugar, chocolate and vanilla into a saucepan and bring to a simmer, stirring occasionally.
4. Whisk eggs gently in a large bowl.
5. Add the chocolate mixture to the eggs gradually, whisking all the time.
6. Add cooked rice and stir to combine. Pour into a greased baking sheet or individual ramekins.
7. Place dish/ramekins onto a large deep baking tray and place onto the rack of the oven.
8. Pour hot water into the baking tray until 3/4 of the way up both sides.
9. Bake for about 40 minutes or until the tip of a knife inserted comes out almost clean. The puddings should be slightly soft and wobbly in the center.
10. Dust with powdered sugar. Serve with warn ice cream or cream.