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1
Bring a large saucepan of water to a boil.
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2
Rinse the rice and add it to the water.
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3
Cook for 8 minutes and drain.
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4
The rice should be about half cooked.
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5
Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often.
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6
Add the rice and reduce the heat.
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7
Simmer until the rice is tender, 9 to 10 minutes.
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8
Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler.
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9
Stir into the rice.
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10
Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface.
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11
Refrigerate until cold.
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12
Discard the vanilla pod.
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13
Measure out 625g of the pudding base and put it in a large bowl.
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14
Put the milk and 1 tablespoon of the sugar in a saucepan.
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15
Bring to a simmer over medium heat.
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16
Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl.
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17
When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
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18
Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
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19
Stir in the chocolate and mix with an immersion blender.
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20
Strain over the rice and mix well.
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21
Whip the cream to medium peaks.
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22
Fold it into the pudding with the nibs.
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23
Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.
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24
Garnish each pudding with a rice cracker.
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25
If you dont want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirates Booty dusted with cocoa powder.
