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