Almond Joy Torte

Sprinkle gelatin over ¼ cup cold water in a small bowl and let sit for 5 minutes to soften.

Heat remaining 1 cup cold water in a saucepan over medium heat until steaming, then pour over softened gelatin and stir until completely dissolved. Set gelatin mixture aside to cool for 10 minutes.

Combine cooked rice, sweetened condensed milk, and cooled gelatin mixture in a large bowl and stir until evenly incorporated.

Fold flaked coconut and toasted chopped almonds into the rice mixture until well distributed.

Divide mixture evenly among 4 serving dishes or pour into a single 9-inch dish, pressing gently to compact. Refrigerate for at least 2 hours until set.

Place semi-sweet chocolate chips and softened butter in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth.

Drizzle melted chocolate over the chilled torte or individual servings just before serving, allowing it to set for 2-3 minutes.