Ingredients Edit

Bittersweet chocolate sauce Edit

Directions Edit

  1. Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened.
  2. Cook over low heat, stirring constantly, until gelatin dissolves.
  3. Add sugar and stir until dissolved.
  4. Add rice; stir until well blended.
  5. Chill until the consistency of unbeaten egg whites.
  6. Fold in whipped topping, liqueur and vanilla.
  7. Spoon 4-cup mold coated with cooking spray.
  8. Cover and chill until firm.
  9. To serve, unmold onto serving platter.
  10. Spoon chocolate sauce over rice pudding.
  11. Sprinkle with toasted almonds.

Bittersweet chocolate sauce Edit

  1. Combine cocoa and sugar in small saucepan.
  2. Add buttermilk, mixing well.
  3. Place over medium heat, and cook until sugar dissolves.
  4. Stir in liqueur; remove from heat.
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