Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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