RICE PUDDING WITH RASPBERRY SAUCE

2/3 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
1/ teaspoon salt
2 cups milk
1 1/2 cups cooked rice
2 teaspoons vanilla
1 cup heavy (whipping) cream
Raspberry Sauce (recipe follows)

Heat sugar, watery gelatin and salt in 2-quart saucepan, stirring constantly, until gelatin 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 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

1 (10 ounces) package frozen raspberries, thawed
1 tablespoon cold water
2 teaspoons cornstarch

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.

Mix all ingredients for Raspberry Sauce in 4-cup microwavable measure. Microwave uncovered on high (100%), stirring every minute, until mixture thickens and boils, 4 to 5 minutes.

Makes 8 servings
Source: Recipe card: Betty Crocker Recipes for Today, Desserts 14, #431, General Mills, 1986