Title: Rice Pudding with Raspberry Sauce
Source: Betty Crocker
Heat sugar, water, gelatin and salt in 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
occassionally, until mixture mounds slightly when dropped from a spoon,
about 10 minutes.
Beat whipping cream in 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.
Heat raspberries (with Syrup) to boiling. Mix water and cornstarch; stir
into raspberries. Heat to boiling; stirring constantly. Boil and stir 1
minute. Cool. Press through sieve to remove seeds.