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Almond Joy Torte

1 envelope unflavored gelatin
1 1/4 cups cold water, divided use
3 cups cooked rice
1 (14-ounce) can sweetened condensed milk
1 1/4 cups flaked coconut
1 cup toasted chopped almonds
1 cup semisweet chocolate chips
3 tablespoons butter or margarine, softened

1. In small bowl, combine 1/4 cup cold water and gelatin; set aside.
2. 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.
3. Combine chocolate chips and butter in small saucepan. Cook over low heat until blended; stir constantly. Spread chocolate over rice mixture. Chill until firm, about 2 hours. To serve, run knife around sides of pan; remove sides

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.