1 cn Condensed milk (14 oz.)
2 oz Chopped semi-sweet
4 tb (1/2 stick) unsalted butter
1/2 c  Milk
2    Egg yolks
3 ts Vanilla extract
2 c  Steamed boiled long-grained
1 ts Confectioners sugar
1 c  Heavy or whipping cream
1    Piece of semi-sweet chocolat

1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine
the condensed milk with the chocolate in a medium-sized saucepan over low
heat. Cook, stirring constantly, until the
chocolate has melted, 5 minutes. Gradually add the butter, and stir
until melted. Remove the pan from the heat. 3. Whisk the milk into the
chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla.
Then stir in the rice. Pour the mixture into the prepared souffle dish,
and bake 30 minutes. The middle will be slightly loose.
Cool on a wire rack. Refrigerate, covered, until
well chilled. 4. Before serving, beat the cream in a large bowl until
slightly thickened. Add the remaining 1 teaspoon vanilla and the
confectioners sugar, and beat until stiff. Pile the whipped cream on
top of the pudding. Using a vegetable peeler, scrape the piece of
semi-sweet chocolate over the top to make chocolate curls.
Refrigerate until ready to serve.