Title: Choco-Mint Cream Rice
Categories: Dessert Rice
Yield: 6 Servings

2	c	Cooked rice
1	tb	(1 envelope) unflavored gelatin 1/2 c. heavy cream
1/4	c	Sugar 2 egg whites
1/8	ts	Salt 2 tbs. sugar
1	pk	(6 oz.) semi-sweet chocolate bits 1/3 c. mint jelly
2		Egg yolks 1/2 c. heavy cream
1 1/4	c	Milk 1 tbs. mint jelly

Preparation time: 25 min. Chilling time: 3 hrs.

Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened. Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form. Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites. Chill until mixture begins to set. Spoon into 6 sherbet glasses. Whip 1/2 cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet. Top with additional mint jelly, if desired.

Makes 6 servings. 441 cal. per serving

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