Ingredients[]
Bittersweet chocolate sauce[]
Directions[]
- Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened.
- Cook over low heat, stirring constantly, until gelatin dissolves.
- Add sugar and stir until dissolved.
- Add rice; stir until well blended.
- Chill until the consistency of unbeaten egg whites.
- Fold in whipped topping, liqueur and vanilla.
- Spoon 4-cup mold coated with cooking spray.
- Cover and chill until firm.
- To serve, unmold onto serving platter.
- Spoon chocolate sauce over rice pudding.
- Sprinkle with toasted almonds.
Bittersweet chocolate sauce[]
- Combine cocoa and sugar in small saucepan.
- Add buttermilk, mixing well.
- Place over medium heat, and cook until sugar dissolves.
- Stir in liqueur; remove from heat.