Sweet and sour flavours, coupled with a crunchy texture combine to make this rice bowl an adventure for the palate.
| 1/4 cup | butter | 50 mL |
| 2 cups | granulated sugar | 500 mL |
| 2 | sticks cinnamon | 2 |
| 1/2 tsp | freshly ground nutmeg | 2 mL |
| 3 cups | U.S. short-grain rice | 750 mL |
| 16 cups | hot milk, divided | 4 L |
| 3 cups | semi-sweet chocolate chips | 750 mL |
| 2 tbsp | vanilla | 25 mL |
In large saucepan over medium-high heat, melt butter. Add sugar, cinnamon and nutmeg, stirring, until sugar dissolves, about 5 minutes. Stir in rice, 8 cups [2 L] milk and chocolate chips; bring to boil. Stir in remaining milk and vanilla. Using parchment paper cover pan; cook in a 350°F [180°C] oven, stirring occasionally, until rice is tender and liquid absorbed, about 75 minutes. Remove cinnamon sticks and serve.
YIELD: 24 SERVINGS
Source www.riceinfo.com