Ingredients
- 1 cup uncooked Riceland Long-Grain White Rice
- 2 1/2 cups milk
- 1 Tablspoon. instant coffee granules
- 1/4 teaspoons salt
- 4 cups frozen light whipped topping, thawed and divided
- 3/4 cup Marscarpone cheese
- 1/2 cup sugar
- 2 Tablspoon. coffee liqueur
- Unsweetened cocoa
Preparation
1. In medium saucepan, combine rice, milk, coffee granules and salt. Stir occasionally until mixture comes to a boil.
2. Reduce heat to simmer; cover and cook 15 minutes or until rice is tender.
3. Cover and refrigerate until chilled.
4. In large bowl, combine rice mixture, 2 cups whipped topping, Mascarpone cheese, sugar and liqueur; mix well.
5. Spoon into individual serving dishes or medium-size serving bowl.
6. Top with remaining whipped topping. Place cocoa in sifter of sieve; sift generously over whipped topping.
7. Cover and refrigerate at least 1 hour.
From our "Riceland Collection" cookbook
