Ingredients

• 1 envelope unflavored gelatin
• 1 1/4 cups cold water, divided
• 3 cups cooked rice
• 14 oz. can sweetened condensed milk
• 1 1/4 cups flaked coconut
• 1 cup toasted chopped almonds
• 1 cup semi-sweet chocolate chips
• 3 Tbsp. butter or margarine, softened

Directions

1. In small bowl, combine 1/4 cup cold water and gelatin; set aside. Combine 1 cup water, rice and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy 5 to 7 minutes, stirring frequently; stir in gelatin. Remove from heat; stir in coconut and almonds. Pour rice mixture into a 9-inch springform pan; smooth top.
2. Combine chocolate chips and butter in small saucepan. Cook over low heat until blended; stir constantly. Spread chocolate oer rice mixture. Chill until firm about 2 hours. To serve, run knife around sides of pan; remove sides.

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