Title: Choco-mint cream rice
 Categories: Desserts, Rice
      Yield: 6 Servings
 
      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