---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 8 servings
       2 c  Water
       1 c  Uncooked rice*
       1 ts Ground Mexican cinnamon
            -- or regular cinnamon
       3 ts Vanilla extract; divided
       3 c  Milk
     1/2 c  Sugar
       4 oz Mexican chocolate
       1    Envelope gelatin
     1/4 c  Cold water
       2 c  Heavy cream
     1/2 c  Powdered sugar
       1 tb Coffee liqueur
            Chocolate sprinkles
   Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
   saucepan.  Bring to a boil; stir once or twice.  Reduce heat; cover and
   simmer 15 minutes or until rice is tender and liquid is absorbed.  Add
   milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
   occasionally until thickened, about 30 minutes.  Soften gelatin in cold
   water.  Add to thickened chocolate mixture.  Stir well.  Remove from heat.
   Place pan with mixture in bowl of ice water to cool. Whip cream and
   remaining vanilla at low speed until soft peaks form.  Increase speed to
   high.  Gradually add powdered sugar, continue beating until stiff but not
   dry.  Fold half of whipped cream into cooled rice mixture.  Add coffee
   liqueur to remaining whipped cream.  Spoon rice mixture into dessert
   glasses; top with remaining whipped cream and sprinkle with chocolate
   sprinkles.  Refrigerate until set.
   *Recipe based on regular-milled long grain white rice.  If using other
   types of rice refer to rice cooking chart.
   Source: Viva Arroz!
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias