Submitted by Dame Elaine Gonzales
2 quarts milk
1 ounce coarsely chopped unsweetened chocolate
1 cup plus 1 tablespoon sugar
One 4-inch piece true cinnamon bark
1/2 cup imported short-grain or California pearl rice
2 large egg yolks
Cocoa for dusting each serving
1. In a large, deep saucepan over medium heat, bring the milk, chocolate, 1 cup of sugar and the cinnamon bark to a boil, stirring frequently. Lower the heat and add the rice. Stir frequently with a wooden spoon to prevent the grains of rice from sticking together. Don’t be concerned if the milk appears speckled with chocolate at first; this will change as the cooking progresses.
2. Simmer, uncovered, over gently heat for about 1 hour, stirring the mixture every 5 or 10 minutes, removing the film of albumin that forms on the surface. When ready, a grain of rice squeezed between the fingers should feel tender.
3. Whisk the egg yolks and the remaining 1 Tablespoon of sugar in a small bowl until well mixed. Add 1/2 cup of cooked rice to the beaten yolks and mix vigorously with a fork to avoid scrambling the eggs. Add the war yolk mixture to the cooked rice all at once and cook, stirring, for another 5 minutes. The pudding should be the consistency of soft custard, thickened but still somewhat loose. (It will continue to thicken as it cools.) Discard the cinnamon bark.
4. Transfer the pudding to a bowl and set aside to cool, stirring occasionally. When it is room temperature, chill in the refrigerator for several hours. Dust with cocoa powder and serve cold, with lots of hot coffee.