Chocolate Orange Rice Pudding With Raspberry Sauce

• 2 cups water
• 2 cups half-and-half
• 4 ounces sweet dark chocolate squares, chopped
• 1 12 cups cooked rice, cooled slightly (an arborio rice works well, but you can use whatever you have on hand)
• 34 cup sugar, plus
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 orange, zest of
• 2 eggs, beaten
• 12 pint raspberries (I used frozen, thawed)
• 1 tablespoon balsamic vinegar

1. Preheat oven to 350F.
2. Fill a large baking pan with 2 cups water and have a 1 1/2-quart baking dish ready, but do not grease it.
3. In a medium saucepan over medium heat, cook the half-&-half and the chocolate, stirring, until the chocolate is melted--about 3 to 5 minutes.
4. In a medium bowl, combine the rice, 3/4 c sugar, cinnamon, vanilla extract, orange zest and beaten eggs.
5. Whisk the chocolate half-&-half mixture into the rice mixture, combine well.
6. Pour pudding into the baking dish and place the baking dish in the water filled pan.
7. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
8. Meanwhile, place the berries into a food processor or blender and process until smooth.
9. Place the pureed raspberries in a small bowl with the remaining 2 TBSP sugar and the balsamic vinegar, mixing well.
10. To serve, spoon the sauce over the warm or chilled pudding.

water, sweet dark chocolate squares, rice, sugar, sugar, ground cinnamon, vanilla, orange, eggs, raspberries, balsamic vinegar

Taken from www.food.com/recipe/chocolate-orange-rice-pudding-with-raspberry-sauce-114173 (may not work)