Chocolate Rice Pudding with Chile Fudge Sauce Recipe | James Beard Foundation

Ingredients

• Rice Pudding:
• 1 3/4 cups uncooked sushi rice
• 5 1/4 cups water
• 2 eggs
• 2 egg yolks
• 1 2/3 cups sugar, divided
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups coconut milk
• 1 1/3 cups milk
• 1 tablespoon cocoa powder
• 1 1/2 cups chopped dark chocolate
• 1/2 cup heavy cream
• Chile Fudge Sauce:
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/2 cup light corn syrup
• 1 1/2 teaspoons vanilla extract
• Hot sauce to taste (Cholula, Franks, or Crystal work well)