Rice Pudding With Raspberry Sauce

• 2/3 c. sugar
• 2 envelopes unflavored gelatin
• 2 c. milk
• 2 tsp. vanilla
• 1/2 c. water
• 1/2 tsp. salt
• 1 1/2 c. cooked rice
• 1 c. whipping cream

1. Heat sugar, water, gelatin and salt in a 2-quart saucepan, stirring constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice and vanilla.
2. Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 10 minutes.
3. Beat whipping cream in a chilled bowl until stiff.
4. Fold whipped cream into rice mixture. Pour into ungreased 6 cup mold or serving bowl.
5. Cover and refrigerate until firm, about 3 hours.
6. Unmold by dipping briefly in warm water and loosening edge with spatula; invert on serving plate.
7. Serve with Raspberry Sauce.

sugar, unflavored gelatin, milk, vanilla, water, salt, rice, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451454 (may not work)