Bavarian Rice Clouds with Bittersweet Chocolate Sauce

1 envelope Knox® Unflavored Gelatin
1½ cups milk
3 tbsp. sugar
2 cups Original Minute® Rice, cooked
2 cups frozen Cool Whip® whipped topping, thawed
1 tbsp. almond flavored liqueur
1/2 tsp. vanilla

Bittersweet Chocolate Sauce:
3 tbsp. unsweetened cocoa
3 tbsp. sugar
1/2 cup buttermilk
1 tbsp. almond flavored liqueur

2 tbsp. sliced almonds, toasted

Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until
gelatin softened. Cook over low heat, stirring constantly until gelatin
dissolves. Add 3 tbsp. sugar and stir until dissolved. Add rice; stir
until well blended. Cover and chill until mixture is consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon
into 4 cup mold coated with cooking spray. Cover and chill until firm.

Meanwhile, combine cocoa and 3 tbsp. sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat and cook until sugar dissolves. Stir in liqueur; remove from heat.

To serve, unmold onto serving platter. Spoon chocolate sauce over rice
dessert. Sprinkle with toasted almonds.