- 4-1/2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 cups cooked long grain rice, warmed
- 1/4 cup hot fudge sauce or chocolate ice cream topping
- 1/4 cup whipped topping
- 4 maraschino cherries
- In a bowl, combine the sugar, cinnamon and salt. Add rice and mix well. Divide among four dessert dishes or parfait glasses. Top with hot fudge sauce. Dollop with whipped topping and garnish with cherries. Yield: 4 servings.
Originally published as Chocolate Rice Dessert in Country Woman March/April 2003, p39
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