Instructions:

Incredible Rice Pudding

Equal amounts of dark corn syrup or sorghum syrup may be substituted for the molasses in the chocolate sauce recipe.

4 eggs, slightly beaten
2 cups half-and-half, light cream or whole milk
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1 cup cooked rice, cooled
4 ounces semisweet chocolate, chopped
1 recipe Molasses-Chocolate Sauce

Preheat oven to 325 degrees F.

In a large bowl beat together eggs, half-and-half, sugar, cocoa, and vanilla with a rotary beater or wire whisk.

Stir in rice and chocolate. Pour custard mixture into a 1 1/2- or 2-quart casserole. Place dish in a 13 x 9 x 2-inch baking pan set on an oven rack. Carefully pour 1 inch of boiling water into baking pan.

Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.

To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons Molasses-Chocolate Sauce over each serving.

Makes 6 to 8 servings.

Molasses-Chocolate Sauce: In a saucepan stir together 1/4 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup water, 2 tablespoons chocolate-flavored syrup, and 1 tablespoon molasses. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.

Nutrition facts per serving: 401 cal., 19 g total fat (11 g sat. fat), 172 mg chol., 84 mg sodium, 52 g carb., 1 g fiber, and 10 g pro. Daily Values: 16% vit. A, 1% vit. C, 13% calcium, and 16% iron