1 1/2 squares Bakers unsweetened chocolate, cut in pieces
4 tbsp. rice
1/2 tsp. salt
3 c. cold milk
2 1/2 tsp. gelatin
1/2 c. sugar
1/3 c. walnuts, cut
1/2 tsp. vanilla
1/2 c. cream, whipped

Add chocolate, rice, salt to 2 3/4 cups milk and cook in double boiler 15 minutes, stirring occasionally. Cover and cook 1 1/2 hours longer. Combine gelatin with remaining 1/4 cup milk and let stand 5 minutes, add sugar. Add gelatin mixture to hot rice and stir until gelatin is completely dissolved. Chill. When slightly thickened, add nuts and vanilla, fold in whipped cream. Chill until mixture thickens again. Serve in sherbet glasses, with or without additional whipped cream. Serves 6.