1 c. raw rice
2 pt. milk
2 pkgs. Knox gelatin
1 c. cold water
1 c. hot milk
2 tsp. salt
1 c. sugar
4 tsp. vanilla
2 pts. whipping cream, stiffly beaten

BUTTERSCOTCH SAUCE TOPPING:

1 c. butter
4 tbsp. flour
1 c. hot water
2 c. maple syrup

Place one cup raw rice in top of double boiler pan. Cover with boiling water and boil for 1/2 hour. Drain water off. Work two pints of milk into rice with a spoon and boil over boiling water for one hour. Remember, ingredients are in top of double boiler. Soak two packages of Knox gelatin in one cup cold water. Add to one cup hot milk. (Use some milk from rice for this). Stir into rice along with two teaspoons salt, one cup sugar, and four teaspoons vanilla. Pour into bowl and let mixture cool. Before serving, fold in two pints stiffly beaten whipping cream. Serves 15 to 25, depending on size of serving.

TOPPING: Boil five minutes only.