- Level: Intermediate
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 47 mg
- Sodium
- 103 mg
Ree remembers eating rice pudding, sprinkled with chocolate chips, with her grandmother. She has developed her grandmother’s recipe a little, but it still brings back many happy memories of their times together.
- Level: Intermediate
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 47 mg
- Sodium
- 103 mg
Ingredients
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Directions
- In a medium pot, combine the milk, rice, cream, butter, salt and 2 cups water. Bring to a gentle boil, then cover the pot and reduce to a low simmer, stirring 2 or 3 times while it cooks, until the rice is cooked but not all the milk has been absorbed, 20 to 25 minutes.
- Add the sweetened condensed milk, chopped chocolate, chocolate hazelnut spread and vanilla. Return to a low heat for 2 to 3 minutes to finish cooking.
- Remove the pot from the stove or turn the heat to very low. Crack the egg and beat it in a bowl. Add a few spoonfuls of the hot rice mixture to the egg and vigorously whisk to temper the egg. Add the mixture back to the pot on the stove and stir to combine. Serve warm with the toasted, sliced almonds for garnish.
