Ingredients
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
Directions
- 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.
- Fold in whipped topping, liqueur and vanilla. Coat 4-cup (1-L) mold with cooking spray; spoon in mixture. Cover and chill until firm.
- To serve, unmold onto serving platter. Spoon Bittersweet Chocolate Sauce over top. Sprinkle with toasted almonds.
Bittersweet Chocolate Sauce:
- 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.
