Bavarian Rice Cloud with Bittersweet Chocolate Sauce

Every cloud has a chocolate lining when it comes to this heavenly German dessert. Rich and decadent, this rice pudding is not your traditional recipe.

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Rice Cloud

  • 1 envelope unflavored gelatin
  • 1-1/2 cups (375 mL) skim milk
  • 3 tbsp (50 mL) Sugar
  • 2 cups (500 mL) cooked USA rice
  • 2 cups (500 mL) frozen light whipped topping, thawed
  • 1 tbsp (15 mL) Amaretto or other almond-flavored liqueur
  • 1/2 tbsp (8 mL) vanilla extract
  •  Vegetable cooking spray
  •  Sliced almonds, toasted

Bittersweet Chocolate Sauce

  • 3 tbsp (50 mL) cocoa
  • 3 tbsp (50 mL) sugar
  • 1/2 cup (125 mL) non-fat buttermilk
  • 1 tbsp (15 mL) Amaretto or other almond-flavored liqueur
  1. In small saucepan, sprinkle gelatin over milk; 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.
  2. Fold in whipped topping, liqueur and vanilla. Coat 4-cup (1-L) mold with cooking spray; spoon in mixture. Cover and chill until firm.
  3. To serve, unmold onto serving platter. Spoon Bittersweet Chocolate Sauce over top. Sprinkle with toasted almonds.

Bittersweet Chocolate Sauce:

  1. In small saucepan, combine cocoa and sugar. Add buttermilk, mixing well. Place over medium-heat; cook until sugar dissolves. Stir in liqueur; remove from heat. Spoon over rice pudding.