INGREDIENTS

INSTRUCTIONS

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. Place saucepan in bowl of iced water, stirring
occasionally, until mixture mounds slightly when dropped from spoon,
about 10 minutes.  Beat whipping cream in chilled bowl until stiff.
Fold whipped cream  into rice mixture. Pour into ungreased 6-cup mold
or serving bowl.  Cover and refrigerate until firm, about 3 hours.
Unmold by dipping  briefly in warm water and loosening edge with
spatula; invert on  serving plate. Serve with Raspberry Sauce. Makes 8
servings, 360  calories per serving.  Raspberry Sauce: Heat
raspberries, with syrup, to boiling. Mix water  and cornstarch; stir
into raspberries. Heat to boiling, stirring  constantly. Boil and stir
1 minute. Cool. Press through sieve to  remove seeds.  MICROWAVE
DIRECTIONS: Mix all ingredients for Raspberry Sauce in 4-cup
microwavable measure. Microwave uncovered on HIGH (100%), stirring
every minute, until mixture thickens and boils, about 4-5 minutes.
FROM BETTY CROCKER "RECIPES FOR  TODAY"  From a collection of my
mother's (Judy Hosey) recipe box which  contained lots of her favorite
recipes, clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 210
Calories From Fat: 81
Total Fat: 12.2g
Cholesterol: 45.6mg
Sodium: 189.3mg
Potassium: 431.2mg
Carbohydrates: 40.1g
Fiber: <1g
Sugar: 19.9g
Protein: 2.6g