Rice Cloud with Bittersweet Chocolate Sundae

Cook the rice in skim milk over medium-low heat, stirring frequently, until the rice is very tender and the mixture is thick and creamy. Remove from heat and stir in the sugar and vanilla extract until fully dissolved.

Sprinkle the unflavored gelatin over a small amount of cold water in a bowl and let it bloom for 5 minutes until softened. Stir the bloomed gelatin into the warm rice mixture until completely dissolved.

Allow the rice mixture to cool to room temperature, then refrigerate until it begins to thicken slightly but has not fully set. This ensures the whipped topping will incorporate evenly.

Gently fold the whipped topping into the partially set rice mixture using a spatula, working in two additions to maintain as much airiness as possible.

Lightly coat a mold or individual serving dishes with vegetable cooking spray, then pour the rice mixture in and smooth the surface. Refrigerate until firmly set.

While the dessert sets, toast the almonds in a dry skillet over medium heat, stirring occasionally, until golden and fragrant. Set aside to cool completely.

Prepare the bittersweet chocolate topping by melting bittersweet chocolate gently over a double boiler or in short microwave bursts, stirring until smooth. Allow to cool slightly until pourable but not hot.

Unmold the chilled rice cloud onto a serving plate or individual dessert dishes, drizzle generously with the bittersweet chocolate topping, and garnish with the toasted almonds before serving immediately.