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
Raspberry-Currant Sauce

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.

Yields 8 servings.

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

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.