Chocolate Rice Bake Recipes

Steps:

• In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

Steps:

• Set oven to 325 degrees.
• Butter a shallow souffle dish.
• In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
• Gradually add in the butter; stir until melted.
• Remove the pan from the heat.
• Whisk the milk into the chocolate mixture.
• Beat in the egg yolks, and 2 tsp vanilla.
• Stir in the rice.
• Transfer the mixture into the prepared dish.
• Bake for 30 minutes, (the middle will be slightly loose).
• Cool on a wire rack.
• Refrigerate until well chilled (about 4 hours).
• Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
• Pile the whipped cream on top of the cooled pudding.
• With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
• Refrigerate until ready to serve.