Recipe - Choco-Mint Cream Rice

2 cup Cooked rice
1 tablespoon (1 envelope) unflavored
gelatin One half c. heavy cream
One fourth cup Sugar 2 egg whites
1/8 teaspoon Salt 2 tbs. sugar
1 pack (6 oz.) semisweet chocolate
bits 1/3 c. mint jelly
2 Egg yolks One half c. heavy cream
1 One fourth cup Milk 1 tbs. mint jelly

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

Combine gelatin, One fourth 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 One half 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 One half 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