Recipe - Rice Pudding With Raspberry Sauce

PUDDING
2/3 cup Sugar
One half cup Water
2 pack Unflavored gelatin
One half teaspoon Salt
2 cup Milk
1 One half cup Cooked rice
2 teaspoon Vanilla
1 cup Whipping cream

RASPBERRY SAUCE
1 pack (10oz) frozen raspberries;
thawed
1 tablespoon Cold water
2 teaspoon Cornstarch

Heat sugar, water, gelatin and salt in a 2quart 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 spoon, about 10 minutes.

Beat whipping cream in chilled bowl until stiff. Fold whipped cream into
rice mixture. Pour into ungreased 6cup 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. Makes 8 servings, 360 calories per serving.

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.

MICROWAVE DIRECTIONS: Mix all ingredients for Raspberry Sauce in 4cup
microwavable measure. Microwave uncovered on HIGH (100%), stirring every
minute, until mixture thickens and boils, about 45 minutes.

FROM BETTY CROCKER "RECIPES FOR

TODAY"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.