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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 60 MIN SERVINGS: 12 COST: LOW
3/4 CUP RICE, SMALL GRAIN, NOT PARBOILED
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6 CUPS MILK
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1 CUP HEAVY CREAM
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3/4 CUP SUGAR
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2 EGGS
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2 TEASPOONS VANILLA EXTRACT
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4 ONCES (120 GR.) DARK CHOCOLATE, FINELY CHOPPED
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2 TBLSPOONS UNSWEETENED COCOA
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RECIPE
HEAT OVEN AT 350°F
Press a little more then half of Pasta Frolla on the bottom of a spring form pan lined with parchment paper and buttered, prick with fork. Put the remainder Pasta Frolla in refrigerator. Bake about 20 minutes or until golden.
Start the rice. |
In a large sauce pan, cook rice and milk on medium heat until the rice is tender and the milk has reduced. Take off stove.
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Take the pan out of the oven and let cool. Press the remainder Pasta Frolla or as much needed on the sides of the spring form pan (arrive to the top).
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In medium bowl beat together the heavy cream, eggs, sugar, chocolate, cocoa and vanilla.
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Stir the ingredients
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Add the egg mixture in with the rice.
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Pour the rice mixture in the spring form pan.
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Bake at 350°F for about 30 to 45 minutes.
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Serve warm or cold, sprinkle some powder sugar before serving. Buon appetito!!!