Chocolate-Cinnamon Rice Pudding

• 4 1/2 cups milk (do not use low-fat or nonfat)
• 2/3 cup long-grain white rice
• 3 tablespoons sugar
• 2 cinnamon sticks, broken in half
• 4 large egg yolks
• 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
• 2 teaspoons vanilla extract

1. Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan.
2. Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes.
3. Remove from heat.
4. Discard cinnamon sticks.
5. Whisk egg yolks and remaining 1/2 cup milk in medium bowl.
6. Whisk in some of hot rice mixture.
7. Return egg mixture to remaining rice mixture.
8. Stir over medium-low heat until the thermometer registers 160F., about 3 minutes (do not boil).
9. Remove from heat.
10. Add chocolate and stir until melted and smooth.
11. Stir in vanilla.
12. Transfer pudding to large bowl.
13. Cover and refrigerate until well chilled, at least 4 hours or overnight.
14. (Can be prepared 1 day ahead.
15. Keep refrigerated.)
16. Serve cold.

milk, longgrain white rice, sugar, cinnamon sticks, egg yolks, bittersweet, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-cinnamon-rice-pudding-931 (may not work)