For the pudding:
1/2 cup of raisins (100 g)
2 cups cooked rice in water and salt
2 eggs
1 cup sweetened condensed milk
1/2 cup milk
1 tablespoon vanilla extract
For the chocolate sauce:
2 tablespoons butter
80 g dark chocolate, cut into small pieces
1 cup heavy cream
A pinch of salt
1/2 cup water
1/2 teaspoon vanilla extract
For the pudding:
1/2 cup of raisins (100 g)
2 cups cooked rice in water and salt
2 eggs
1 cup sweetened condensed milk
1/2 cup milk
1 tablespoon vanilla extract
For the chocolate sauce:
2 tablespoons butter
80 g dark chocolate, cut into small pieces
1 cup heavy cream
A pinch of salt
1/2 cup water
1/2 teaspoon vanilla extract
Preheat the oven to medium (180°C)
Melt 2 tablespoons of butter in a 20 cm diameter mold
Soak the raisins in cold water for 2 hours, then drain and reserve
Prepare the pudding: blend cooked rice, sweetened condensed milk, and vanilla extract in a blender until smooth
Cut the raisins into small pieces and mix them with the pudding mixture without blending
Pour the mixture into the mold and bake in the oven for 1 hour, or until inserting a knife into the side leaves it clean
Let cool in the mold and then refrigerate
Prepare the chocolate sauce: melt all ingredients except vanilla extract in a pan over low heat, stirring constantly until the chocolate melts
The longer you cook, the creamier the sauce will be
Remove from heat, add vanilla extract, and let cool
Deseed the pudding in a plate, pour the chocolate sauce on top, and serve.
