Bavarian Rice Cloud with Bittersweet Chocolate Sauce

1 envelope unflavored gelatin
1 1/2 cups skim milk
3 Tablespoons sugar
2 cups cooked rice
2 cups frozen light whipped topping -- thawed
1 Tablespoon Amaretto or other almond flavored liqueur
1/2 teaspoon vanilla extract
Vegetable cooking spray
2 Tablespoons sliced almonds -- toasted

BITTERSWEET CHOCOLATE SAUCE
3 Tablespoons cocoa
3 Tablespoons sugar
1/2 cup nonfat buttermilk
1 Tablespoon Amaretto or other almond-flavored liqueur

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.

Serves: 10

Source: "The Rice Council"

Tip: Unmold gelatin desserts onto dampened plate. This will allow you to move the mold and position it where you want it on the plate.

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