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Imperial Rice Pudding
Scant 1/2 cup white rice
2 1/4 cups milk
1 envelope gelatine
1/4 cup water
3 tablespoons granulated sugar
1 1/4 teaspoon vanilla extract
Pinch of salt
1 cup whipping cream
2 cups raspberries (fresh or frozen, thawed and well drained)
Cook the rice in the milk for 20 minutes over medium heat. Remove from heat and fluff with a fork.
While the rice is cooking, soak gelatine in water.
To the cooked rice add 2 tablespoons of the sugar, 1 teaspoon of the vanilla extract and the salt. Add softened gelatine.
Refrigerate, fluffing occasionally with a fork.
Whip cream until stiff, adding remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla extract.
When rice is cool, but not set firmly, stir in whipped cream. Layer into a mold with fresh raspberries.
Refrigerate for at least 4 hours, until set.
Unmold before serving and additional raspberries or raspberry syrup, if desired.
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