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.