Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
-- or regular cinnamon
3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Add
milk, sugar, and chocolate to rice mixture; simmer over low heat
stirring occasionally until thickened, about 30 minutes. Soften
gelatin in cold water. Add to thickened chocolate mixture. Stir
well. Remove from heat. Place pan with mixture in bowl of ice water
to cool. Whip cream and remaining vanilla at low speed until soft
peaks form. Increase speed to high. Gradually add powdered sugar,
continue beating until stiff but not dry. Fold half of whipped cream
into cooled rice mixture. Add coffee liqueur to remaining whipped
cream. Spoon rice mixture into dessert glasses; top with remaining
whipped cream and sprinkle with chocolate sprinkles. Refrigerate
until set.

*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.

Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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