Pudding: Heat sugar, water, gelatine and salt in 2-quart saucepan, stirring constantly,
until gelatine is dissolved, about 1 minute.
Stir in milk, rice and vanilla extract.
Place saucepan in a bowl of iced water, stirring occasionally, until mixture
mounds slightly when dropped from a spoon, about 15 minutes.
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.
Unmold and serve with Raspberry-Currant Sauce.
Raspberry-Currant Sauce: Heat raspberries and jelly to boiling.
Mix water and cornstarch; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Cool.