Baking produces a thin, crispy crust over a layer of soft chewy meringue that melds perfectly with the embedded chocolate chunks. When sliced, the meringue cracks and collapses slightly onto the rich chocolate cake.
The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best; try basmati, jasmine, or popcorn rice for even more variety.
This recipe was featured on Martha Stewart Living TV.