1 tablespoon Amaretto or other almond flavored liqueur 1/2 teaspoon vanilla extract
Vegetable cooking spray
Bittersweet Chocolate Sauce (recipe follows)
2 tablespoons sliced almonds, toasted
Bittersweet Chocolate Sauce
3 tablespoons cocoa
3 tablespoons sugar
1/2 cup nonfat buttermilk
1 tablespoon Amaretto or other almond-flavored liqueur
Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended.
Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon into 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
Bittersweet Chocolate Sauce: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.