2/3 c. sugar
1/2 c. water
2 env. unflavored gelatin
1/2 tsp. salt
2 c. milk
1 1/2 c. cooked rice
2 tsp. vanilla
1 c. whipping cream
Raspberry sauce

Heat sugar, water, gelatin, and salt in 2 quart 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 a 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. 8 servings.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed
1 tbsp. cold water
2 tsp. 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.

MICROWAVE DIRECTIONS: Mix all ingredients for Raspberry Sauce in 4 cup microwaveable measure. Microwave uncovered on high, stirring every minute, until mixture thickens and boils, 4-5 minutes.