Ingredients
- 2/3 cup sugar
- 1/2 cup water
- 2 envelopes unflavored gelatin
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups cooked rice
- 2 teaspoons vanilla
- 1 cup whipping cream
- Raspberry Sauce:
- 10 ounces frozen raspberries -- thawed
- 1 tablespoon cold water
- 2 teaspoons cornstarch
Instructions
- 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.
- 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.