Description Edit

Makes 12 servings.

Ingredients Edit

Directions Edit

  1. In small bowl, combine ¼ cup cold water and gelatin; set aside.
  2. Combine 1 cup water, rice and sweetened condensed milk in 2-quart saucepan.
  3. Cook over medium heat until thick and creamy 5 to 7 minutes, stirring frequently; stir in gelatin.
  4. Remove from heat; stir in coconut and almonds.
  5. Pour rice mixture into a 9-inch spring-form pan; smooth top.
  6. Combine chocolate chips and butter in small saucepan.
  7. Cook over low heat until blended; stir constantly.
  8. Spread chocolate over rice mixture.
  9. Chill until firm, about 2 hours.
  10. To serve, run knife around sides of pan; remove sides.

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