1. Add rice and milk to CRUX 20-Cup Fuzzy Logic Rice Cooker. Using the WHITE RICE function, program the KEEP WARM time for 10 minutes. Add 2 cups cream, espresso, half of the mascarpone, sugar, coffee liqueur and salt; stir well to combine. Close lid and continue to KEEP WARM for about 50 minutes or until rice is very tender and creamy. Transfer to 13- x 9-inch baking dish; let cool completely.
2. Meanwhile, using electric mixer, whip remaining cream until stiff peaks form. In separate bowl, beat together remaining mascarpone, icing sugar and vanilla until light and fluffy; beat in whipped cream until blended. Spread over rice mixture. Cover and refrigerate for 2 to 4 hours or until completely chilled.
3. Dust with cocoa powder before serving.