This happens to be one of my favorite found recipes!
There is a problem with the recipe though... it gets eaten too quickly for a picture to be taken.
I honestly can not remember where I found this recipe, it was not the Hershey's cookbook, I think it was a magazine... how embarrassing! I can't give credit on this recipe!
I experimented with this recipe quite a bit, so I can say with confidence that it can be made with any kind of rice and the milk can take many forms as well.
I still hold that the best way to eat it is cold out of the fridge while the kids are asleep!
I learned that if you add more rice you get less custard in it's own layer, so don't add more rice then the one cup, and be sure you are measuring already cooked rice. This last time I added cloves, a cinnamon sticks, nutmeg, and allspice to a tea bag and put it in the rice while it cooked. It added a nice flavor to the dish, but next time I think 2 cinnamon sticks and less cloves.
Chocolate Rice Pudding
prep :20 mins. Bake 1 hour
4 eggs, slightly beaten
2 cups Half&Half, light, or whole milk
1/3 cup Sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla
1 cup cooked rice, cooled
4 oz. semi-sweet chocolate, chopped
1 recipe Molasses-Chocolate sauce
Preheat oven to 325. In a large bowl, beat eggs, half&half, sugar, cocoa, and vanilla with a rotary beater or wire whisk. Stir in rice and chocolate. Pour custard mixture into 1 1/2 or 2 quart casserole dish. Place dish in a 13x9x2-inch baking pan and set on oven rack. Carefully pour 1 inch of boiling water into baking pan.
Bake, uncovered, for 60-65 minutes or until a knife inserted near the center comes out clean
To serve: Spoon warm pudding into bowls. Pour 1-2 tbsp of molasses-chocolate sauce over each serving.
Molasses-Chocolate Sauce: In a saucepan, stir together 1/4 cup packed brown sugar and 1 tbsp cornstarch. stir in 1/3 cup water, 2 tbsp chocolate flavored syrup, and 1 tbsp molasses. Cook and stir mixture over medium-low heat for 2 mins or until thickened and bubbly.