Prepare rice as per package directions.

Sprinkle gelatin over milk and let stand 1 minute.  Add milk to warm rice and stir to dissolve gelatin.  Stir in sugar.  Chill mixture until it begins to set, about 20 minutes.  Fold in 2 tablespoons brandy and whipped topping.  Coat a 4 cup mold with non-stick cooking spray.  Spoon rice mixture into prepared mold.  Cover surface with plastic wrap and chill until firm.  In a small bowl combine cocoa powder, sugar, cream and remaining brandy.  Stir until smooth.  Remove mold from refrigerator and set in warm water for a few minutes to loosen pudding.  Invert mold onto serving platter.  

Serve with chocolate sauce.