---------- Recipe via Meal-Master (tm) v8.02
  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