Danish Rice 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
1 (10 ounce) package frozen raspberries, thawed (with syrup)
1/2 cup currant jelly
1 tablespoon cold water
1 1/2 teaspoons cornstarch
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.
Press through a sieve to remove seeds if desired.
Yields 8 servings