Rice Pudding With Raspberry Sauce

Directions

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.