Combine rice and milk in sauce pan. Cook over medium-low heat stirring constantly until very thick, about 10 minutes. Remove from heat and stir in almond extract, coconut and chopped almonds. Pour into greased 8 or 9-inch spring form pan; press in firmly.
Combine chocolate chips and butter in microwave safe bowl. Microwave one minute; stir well. Add additional time if necessary in 10-second intervals until chocolate is melted.
Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate is firm.