Choco-Mint Cream Rice

Ingredients

• 2 cups rice cooked
• 1 tablespoon gelatin
• unflavored unflavored
• 1/2 cup heavy whipping cream
• 1/4 cup sugar
• 2 each egg whites
• 18 teaspoon salt
• 2 tablespoons sugar
• 6 ounces chocolate bits semi-sweet
• 13 cup mint jelly
• 2 each egg yolks
• 1/2 cup heavy whipping cream
• 1 1/4 cups milk
• 1 tablespoon mint jelly

Instructions

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