Rice Pudding With Raspberry Sauce

1. 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. 2

   Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 10 minutes.

3. 3

   Beat whipping cream in a chilled bowl until stiff.

4. 4

   Fold whipped cream into rice mixture. Pour into ungreased 6 cup mold or serving bowl.

5. 5

   Cover and refrigerate until firm, about 3 hours.

6. 6

   Unmold by dipping briefly in warm water and loosening edge with spatula; invert on serving plate.

7. 7

   Serve with Raspberry Sauce.

No additional tips available.