Chocolate Rice Pudding with Chile Fudge Sauce

• 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 1/2 cups chopped dark chocolate
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/2 cup heavy cream
• 1/2 cup light corn syrup
• 1 1/2 teaspoons vanilla extract
• Hot sauce to taste (Cholula, Franks, or Crystal work well)

To make the rice pudding, rinse the rice and drain well. Combine the rice and water in a large saucepan and cook over medium heat until all the water is absorbed and rice is very soft, about 20 minutes. Leave at room temperature to cool, stirring occasionally.

Whisk together the eggs, egg yolks, 1 cup of sugar, cornstarch, vanilla extract, and salt in a large bowl.

In a large pot, bring the coconut milk, milk, cocoa powder, and remaining sugar to a boil. Whisk about 1 cup of the hot liquid into the egg mixture to temper it. Then gently add the egg mixture to the remaining hot liquid. Place over low heat, bring to a boil, and cook, stirring constantly, until the custard has thickened and looks like thick pastry cream, about 2 minutes.

Combine the custard with the cooked rice. Add the chopped chocolate and cream and mix until melted.

To make the chile fudge sauce, melt the chocolate and butter in a small bowl set over a pot of boiling water. In another pot, mix the cream and corn syrup and heat until almost boiling. Combine the melted chocolate and hot cream mixtures in a blender until very smooth. Add the vanilla and sauce to taste.

To serve, divide the rice pudding into serving bowls and drizzle with the chile fudge sauce.