Difference between revisions of "Chocolate Rice Pudding Miniatures"
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* 12 candied [[sour cherry|red cherries]], quartered | * 12 candied [[sour cherry|red cherries]], quartered | ||
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# Spoon 1 tablespoon [[rice]], 1/2 teaspoon [[almond]]s, 1/4 teaspoon chips into 48 buttered miniature muffin cups. | # Spoon 1 tablespoon [[rice]], 1/2 teaspoon [[almond]]s, 1/4 teaspoon chips into 48 buttered miniature muffin cups. | ||
# Blend [[milk]], [[Granulated sugar|Sugar]], [[egg]]s, syrup, [[vanilla]] and [[salt]]. Pour 1 tablespoon mixture into each cup. | # Blend [[milk]], [[Granulated sugar|Sugar]], [[egg]]s, syrup, [[vanilla]] and [[salt]]. Pour 1 tablespoon mixture into each cup. | ||
Latest revision as of 11:17, 15 July 2012
Description
Makes 48 cups.
Ingredients
- 3 cups cooked rice
- 1/2 cup finely chopped almonds
- 1/4 cup small semi-sweet chocolate chips
- 2 cups milk
- 1/3 cup Sugar
- 2 eggs, slightly beaten
- 1/4 cup chocolate syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup whipped cream
- 12 candied red cherries, quartered
Procedures
- Spoon 1 tablespoon rice, 1/2 teaspoon almonds, 1/4 teaspoon chips into 48 buttered miniature muffin cups.
- Blend milk, Sugar, eggs, syrup, vanilla and salt. Pour 1 tablespoon mixture into each cup.
- Place pans in hot water bath. Bake at 325 degrees for 45 minutes, or until set. Chill thoroughly.
- Remove from pans. Garnish each cup with 1/2 teaspoon whipped cream and a cherry quarter.
