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