A delicious, gluten-free almond and coconut dessert torte topped with a chocolate glaze.

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.
4. Chill until firm, about 2 hours.
5. To serve, run knife around sides of pan; remove sides

Makes 12 servings.

*Nestle brand semi-sweet morsels are gluten-free.

Recipe provided courtesy of the USA Rice Federation.