Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f. beat together eggs; half-and-half or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk. stir in rice and chocolate. pour custard mixture into a 1-1/2- or 2-quart casserole. place dish in a 13x9x2-inch baking pan set on an oven rack. carefully pour 1-inch of boiling water into the baking pan. bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean. stir together brown sugar and cornstarch in a saucepan. stir in water, chocolate syrup, and molasses. cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly. to serve, spoon warm pudding into bowls. pour 1 to 2 tablespoons sauce over each serving.

Target recipe: bring rice, water and salt to a boil over med-high heat. simmer covered until water has been absorbed (approximately 15 minutes). stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking. the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. do not overcook or the pudding will be solid instead of creamy once cooled. remove from heat and stir in vanilla. turn into a bowl or cups. you can sprinkle cinnamon on the top if you like. cover with plastic wrap directly on surface "if" you don't want a skin. cool.