Choco-Mint Cream Rice

• 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

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.

rice cooked, gelatin, heavy whipping cream, sugar, egg whites, salt, sugar, chocolate bits semisweet, mint jelly, egg yolks, heavy whipping cream, milk, mint jelly

Taken from recipeland.com/recipe/v/choco-mint-cream-rice-41077 (may not work)