Imperial Rice Pudding

Ingredients

• 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)

Instructions

1. Cook the rice in the milk for 20 minutes over medium heat. Remove from heat and fluff with a fork.
2. While the rice is cooking, soak gelatine in water.
3. To the cooked rice add 2 tablespoons of the sugar, 1 teaspoon of the vanilla extract and the salt. Add softened gelatine.
4. Refrigerate, fluffing occasionally with a fork.
5. Whip cream until stiff, adding remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla extract.
6. When rice is cool, but not set firmly, stir in whipped cream. Layer into a mold with fresh raspberries.
7. Refrigerate for at least 4 hours, until set.
8. Unmold before serving and additional raspberries or raspberry syrup, if desired.