Choco-Mint Cream Rice

Directions

Combine gelatin, ¼ 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 ½ 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 ½ cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet.

Top with additional mint jelly, if desired.