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Chocolate Rice Custard Freeze

1 1/2 cups cooked rice
1 cup granulated sugar
4 (4-ounce) squares unsweetened chocolate, melted
1/8 teaspoon salt
3 cups milk
2 large eggs, beaten
2 cups heavy cream
1 tablespoon vanilla extract

1. Combine rice, sugar, chocolate, salt, milk and eggs in large saucepan. Cook over low heat until mixture just begins to bubble, stirring constantly; cool.
2. Add cream and vanilla.
3. Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.