VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 envelope unflavored gelatin |
| 1 1/2 cups skim milk |
| 3 Tbsp sugar |
| 2 cups cooked white rice |
| 2 cups frozen whipped topping, thawed |
| 1 Tbsp Amaretto liqueur |
| 1/2 tsp vanilla extract |
| Shaved chocolate, optional |
| 2 Tbsp sliced almonds, toasted |
| CHOCOLATE SAUCE |
DIRECTIONS: Sprinkle gelatin over milk in a small saucepan, let it stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar & stir until dissolved. Add rice & stir to blend well. Chill until the consistency of unbeaten egg whites, fold in whipped topping, liqueur & vanilla. Spoon into a 4-cup mold coated with pan spray. Cover & chill until firm. To serve, unmold onto a serving platter. Spoon chocolate sauce over the top & sprinkle the top with shaved chocolate & almonds.
SERVES: 8-10
RICE PUDDING