Rice Pudding With Raspberry Sauce - cooking recipe

Ingredients

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

Preparation

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.
Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 10 minutes.
Beat whipping cream in a chilled bowl until stiff.
Fold whipped cream into rice mixture. Pour into ungreased 6 cup mold or serving bowl.
Cover and refrigerate until firm, about 3 hours.
Unmold by dipping briefly in warm water and loosening edge with spatula; invert on serving plate.
Serve with Raspberry Sauce.