Ingredients

Pudding

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 envelopes unflavored gelatine
• 1/2 teaspoon salt
• 2 cup milk
• 1 1/2 cups cooked rice
• 2 teaspoons vanilla extract
• 1 cup chilled whipping cream

Raspberry-Currant Sauce

• 1 (10 ounce) package frozen raspberries, thawed (with syrup)
• 1/2 cup currant jelly
• 1 tablespoon cold water
• 1 1/2 teaspoons cornstarch

Instructions

1. Pudding: Heat sugar, water, gelatine and salt in 2-quart saucepan, stirring constantly, until gelatine is dissolved, about 1 minute.
2. Stir in milk, rice and vanilla extract.
3. Place saucepan in a bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 minutes.
4. Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 1 1/2 quart mold. Cover and refrigerate until firm, about 3 hours.
5. Unmold and serve with Raspberry-Currant Sauce.
6. Raspberry-Currant Sauce: Heat raspberries and jelly to boiling.
7. Mix water and cornstarch; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool.
8. Press through a sieve to remove seeds if desired.