Avocado Chocolate Chip Rice Pudding
3/4 cup organic jasmine rice
1 1/2 cups water
Cook rice fully in the rice cooker of your choice. Allow to cool to room temperature while preparing the avocado sauce.
2 cups coconut almond milk, or milk of choice
1/2 cup sugar, divided
2 large eggs
1/2 cup miniature dark chocolate chips
Combine milk and 1/4 cup sugar in a medium sized pot. In a medium sized bowl, combine remaining 1/4 cup sugar, eggs, and yolks using a whip. Bring milk mixture to a boil. Slowly pour milk over egg mixture while whisking, leaving about 1/2 cup of milk in the bottom of the pot. Pour hot egg mixture back into the pot. On high heat, constantly whisk the sauce until it reaches nappé, about 20 seconds. The mixture will not run together when you dip a wooden spoon into it and run your finger horizontally over the spoon. Pour the mixture over a mesh sieve into a clean bowl. Place bowl over an ice bath and allow to cool to room temperature. The mixture may look a bit grainy, but it will become smooth with the addition of the avocado. Using a hand blender, combine the sauce with the avocado flesh. Using a rubber spatula, add chocolate chips, and then the cooled rice. Store in the fridge in an airtight container with plastic wrap on the surface for up to 1 week.