1/2 c. rice
3 c. milk
1/2 tsp. salt
1 pkg. gelatin, unflavored
3/4 c. whipping cream
1/2 c. sugar
1 pkg. frozen raspberries
1/2 c. sugar
2 rounded tbsp. cornstarch
1 tbsp. lemon juice

Cook rice, milk, salt in double boiler until milk disappears. Soak gelatin in 3 tablespoons cold water. Add to cooked rice. Chill. Whip cream with 1/2 cup sugar. Add to chilled rice. Place in ring mold. Chill.

SAUCE: Drain raspberries. To juice, add 1/2 cup sugar and cornstarch. Cook until thick. Add 1 tablespoon lemon juice. Cool. Add raspberries. Put in dish and set in center of ring to serve.